Homemade Cream Cheese - Creamy Yogurt Cheese Spread Recipe
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- Опубликовано: 10 окт 2013
- Learn how to make Homemade Cream Cheese! Go to foodwishes.blogspot.com/2013/1... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Homemade Cream Cheese!
Хобби
Check out the recipe: www.allrecipes.com/Recipe/235277/How-to-Make-Cream-Cheese/
Chef John GREAT! What about letting it set longer? Different additives, ie flavorings? Bacon and chives? Thyme?
I use a 30-70 mix of Himalayan pink / French sea salt crushed by Martha Washington's rolling pin stolen from Mount Vernon. And I only use the finest yak wool cheese cloth from Patagonia. So yeah...
I'm better than you, Chef!
Thank you for this! I am an Indian and cheese is really really expensive here as opposed to yogurt which is generally made almost all through the summer in our fridge!
Chef, it is necessary to 'age' the yogurt once drained?
How long can it keep in the fridge before going bad?
"That's right, I made my own cream cheese, therefore, I'm better than you!"
Lol. I died at that point. Thanks for the video.
I also felt cheesy
You died? R.I.P.
He got me with the fishnet stockings comment.
i read this as he said it
Ronnie B Me too. And the "Halloween Hobo costume." I have to report, sometimes I'm so bored with TV, I just stream Food Wishes endlessly to my tv and watch Chef John just so I can get a good laugh.
I work in the deli department of a grocery store and whenever yogurt "expires" we turn it into cream cheese and use it to make cheesecakes. Works wonderfully!
Deandra DaSilva how?
Judy Ahmed yes how because strawberry banana is the worst yogurt i ever tasted
@@genger100
Lol
Strawberry banana is my absolute favorite. I've literally eaten a quart container in an evening multiple times.
Ues!
Aha!
my grandma used to make this , served with honey & oats
I loved it , I never knew it was homemade cream cheese !
Sounds good! :)
marlen salinas hey cutie
Can you tell me how long can we keep it in fridge please
Oh god you sold me on the unveiling. Patterned like the pattern on a thigh sitting in fishnet stockings lol
Lana Signal: Hey, or to sitting in a lawn chair and the back of your thighs looking like Belgian waffles 🧇?!
'This is not something you do because it´s cheaper, or because it´s easier or because it´s quicker. It´s actually like the opposite of those things. You do this one because you HAVE to. Because deep down inside you know your life will not be complete if you haven´t experience the magic that is homemade cream cheese!' That´s... so deep... You totally convinced me. I have to try this one.
It's cheaper if you make your own yogurt first though. All you need is that one expensive high brand yogurt, with live bacterial cultures, and you can make an endless amount of yogurt. Then rinse, repeat using starter that you already have.
No, it's not quicker... But in the long run, it is less expensive, and more healthy.
i read this as he said it
I would go further and also make the yogurt myself.
I do make my owen yogaut becase l live on an boat. and by making it the night before, i have yogaut fresh in the morning with my cerial. quite nice.
Gerard.
@@tronalpha9137 haha I thought to you were going to say the boat rocking makes it better somehow. But I think lots of things may be better on a boat.
0:09 Thats right, what If I told you theres a way to make your own cream cheese that are not only more expensive, but tooks days to do
+Malvinace Zhen Thank you. XD No one else seems to have noticed.
+enkiduslover Haha I noticed. I was actually thinking that when I pressed the thumbnail.
lmao
haha, same here!! i went back to the beginning and had to listen to it again as soon as I heard it the first time!
Haha love it!
wow I learned from you that cream cheese is just aged yogurt and butter is just shaken up heavy cream
The curdling is more important than the aging
Cream cheese isn't aged yogurt, cream cheese is milk and cream not yogurt
@@shearer2929 did you not watch the video?
@@mateopavolini Cream cheese is normally made with milk and rennet, this is just a way to make it easily at home.
Cream cheese is super expensive in my country, so this is a great option. Thank you Chef John
yeah, same around here, now i can make some of those cream cheese recipes much cheaper.
A little late, but you can also take regular whole milk and either lemon juice, lime juice, or vinegar to coagulate it. Simmer the milk, stirring it regularly. Then switch to low heat. Stir in your acid until you get a lot of curds. Strain those out and put them in a food processor with a little salt and whatever flavorings you want, then blend. That's it.
"You know those marks you get on the back of your thighs when you've been sitting on fishnet stockings for a while?" - Chef John
This is the only quote that matters.
It's time to face my destiny. I'm going to make homemade cream cheese. WITH, HOMEMADE, YOGURT.
+AngieGandalf6 ....Me too, I just made my 1st batch of yogurt...just wasn't sure how to do the cream cheese part.
Von D Nice, just do what Chef John does. I got a really poor quantity though, but ir turned out just like philadelphia.
:)()()()(
***** Thanks! hahahaha
I had a Palestinian friend once tell me that at home they do this a lot, except they dont refrigerate it and they may let it sit for two or three days to ferment. It gets quite sharp and cheese like with a flavor similar to wild hickory nuts. ;)
"yes whey" I GOT THAT ONE.
Hahaha, I noticed it because of what you said.
no way?
Carli DeLoach you look like sasha grey's doppelgänger
Lol, thank you, but that's definitely not the case. My boyfriend would be HELLA happier, she's his favorite.
Homemade is best. I love doing it my whey
This called labneh every arabian home have this in the fridge and i do this the same way you did it thank you for the recipe
You're unexpectedly funny.
Diego de Paula one of the funniest videos I've watched by him and I've seen a lot and laughed a lot at his vids
Expect that here.
Hahaha you must be new in his channel
We all come back expecting it.
He is after all the one and only Don of how to Chef John
I made this! Sorta.. I let it strain for ~20 hours then salted and started to press it, but several hours later I could tell there was still too much whey left in as the exposed cheesecloth was absolutely soaking wet. I decided to lift it out of the press and just let it strain overnight again by suspending it in the cheesecloth(about another 1/3 cup of whey was expelled). I was impatient and did not press it again nor let it "age" for another day, so it only took 2 days instead of 3.
Regardless of my reckless abandon it came out absolutely perfect! This is the first recipe I have ever made of of youtube and I can't believe how awesome it came out, no more cream cheese spreads for me, it is all going to be labneh based now!
We drain the Yogurt in India and make Shrikhand from it. That's Quark + Sugar + Mango pulp/Rose petals + Cardamom + Nutmeg.
That sounds delicious!
Vahrehvah has a recipe that uses a similar homemade cream cheese as an alternative to Mascarpone for Tiramisu. .
Fuckin' love Shrikhand
Nakul Gote love shrikhand and beef burgers they go well together.
My favorite combo is Puran poli and Shrikhand.
I enjoy all your commentaries.....but this is the BEST descriptions of all you have done. To me. You put a huge smile on my face with your humor. Going to do this Wednesday, the day I shop. Thank you SO MUCH for the inspiration.
Love your videos Chef John! This magical cream cheese is called labne in Lebanon. It's very traditional and every household makes it. It's drizzled with extra virgin olive oil and usually eaten with your choice of fresh tomatoes, cucumbers, olives, mint and of course pita bread. Absolutely delicious, healthy, and loaded with live cultures.
I have been putting labneh on my bagels after curiosity struck and I purchased some because it looked interesting. It's delicious, a bit lighter and easier to spread than normal cream cheese. Pro tip to anyone interested: Don't mix with fruit directly, but spread a thin layer of jam or preserves on the other half of the bagel, then sandwich them together for A+ flavour.
actually, its hard to find grass-fed cream cheese around here, but there is plenty of grass-fed yogurt. so it is actually cost effective for me! Thank you once again for an awesome recipe!
Silly goose! Yoghurt can't eat grass!
@@gradybeckett1777 I really do hope you are joking? There are no yogurt farms out there with yogurt sprouting & growing under the sun, before being harvested. Google 'yogurt', silly goose, if you don't know what yogurt is made from before you critique the terminology 'grass fed'.
@@WatchingMyLifeFlashB it was a joke...
@@barbiegirlfashionabl I didn't know that you can either read other people's minds or that you have a second screen name of Grady Beckett?
Not.
@@WatchingMyLifeFlashB you just fly in from stupid town?
I frieking love this guy. He is so funny and always makes recipes so simple.
I used blueberry yogurt and it tasted delicious
Cynthia Tobin it's a great idea.
We just had this today.
"Did anyone else's parents dress them up like hobos on Halloween?" Mine did, a few years. lol
Servants quarters lol
I have absolutely no interest in doing this, but Chef John, I enjoy your videos so much. This one was very fun to watch. You are a treasure. Keep em coming.
This tastes very good. I followed the recipe, but also added my own spin by making it more of a sweet cream cheese. I added fresh peaches, honey, and vanilla. It was very good on waffles.
"yes i made my own cream cheese, so yes im better than you" this guy gets me.
I just made this a second time using greek yogurt and a reusable nut milk bag instead of cheese cloth. Also you don't need to hang it with string, rather just put it in a strainer or large sieve and place the strainer over a deeper bowl tp catch the drippings. It takes up less room this way. You can squeeze the yogurt in the bag with your hands to get the dripping started. After it is done, make your own Boursin with garlic, chives and Italian herbs! You might also luck out like I did and find nearly expired expensive Greek yogurt, namely "Fage Total" in a discount store for 50 cents a large container as opposed to several dollars per container.So you can also make it much more cheaply than store bought. : )
hey, sr for digging this up. Are you sure only the whey drip down, nothing else? thank you!
@@G0dlol yes, only the whey
@@katvsdaedreamz8628 This is the whey
Emily BH genius !!
I will be SO making Boursin with this. Yumm! Thanks for the tips. Organic dairy products go at half price or less about 1 or 2 days before expiry at my super. I check every day and snap them up before anyone else spots them.
My mother called me a clochard when dressed up like you said and told me that is french for an 'artist of life', now when i look at the translation it is translated to hobbo ... damn another dream crushed.
You won me over with your narration! Totally trying this and totally subscribing! :D
I salute you, your narration draws me to want to try it. sure the same goes for all that watch your videos
...Oh Lord are these videos addictive or what?!!...03.20 hrs and here I am again! "enjoying" them instead of sleeping! No wonder I'm too tierd to cook!! Live long and prosper from Nottingham in good 'ol England! xxx
I've been making this for years - however I add the salt to the yoghurt before putting it in the cheese cloth, as it assists drawing they whey out. It cuts out the initial drain so its ready in 48hrs. You can also drain WITHOUT the salt and sweeten it and use in place of whipped cream, or frosting for cakes. A great base recipe to play around with flavours too!
Hello Francesca, can I use Chef John's recipe to prepare a baked cheesecake?
@@Rue747 Sadly I don't think so....It doesn't turn into a true curd like ricotta & salty. Yoghurt also splits when cooked. It would be faster making your own ricotta and its just as easy!
@@francescadulash3511 oh no? It doesn't come out tasting like cheesecake? I have been making this yoghurt tart a lot using homemade 'Greek yoghurt"- ruclips.net/video/OJc8eFWUUEM/видео.html. And I thought the day of aging and pressing that chef John suggests might make it taste a bit more like cheesecake. It has a tang too. Just not quite the richness of cheesecake.ive tried adding cream to it to make it more rich but that reduces the sourness.
@@jennythomasmathew Thanks for sending that I will have a look. I've only ever done the savory version! I know there's a way to stabilize yoghurt for cooking, but I've yet to find the Hare Krishna cookbook its in!!!!
@@jennythomasmathew Wow just watched it! If it sets that well I wouldn't worry. It will add 24 to 48 hrs draining time! Do try the salted version - Its divine with fresh herbs & garlic folded through! I use it on toast instead of butter
THIS NEEDS TO BE ACCOMPANIED BY SMOKED SALMON!!!!!! Ooh lala
how about taking store bought cream cheese putting it in cheese cloth pressing to make the marks on it and totally faking it !
Cave Lion how about you go to sleep?
Cave Lion this is why we can't have nice things 😂
You need to serve that one with a nice glass of boxed wine served from an expensive looking bottle. Your guests will never know...
Thanks for this comment made my my day:)
that's illegal
i have tried a lot of cream cheese recipes and this one is a winner ,never going to try another one ever it's so good
John I have to say very much enjoy your sense of humor and your videos are excellent, I always look forward to seeing the next one.
Why did "yes whey" make me laugh so much? Great video - really makes me want to try this!
I love your commentary and a bit sing song manner of speaking
To top it off, the recipes are fantastic and easy to follow
My family is a fan
I love your videos, Chef John! They're so educational & entertaining! You're the best! Thank you for all your efforts!
I love the tone of your channel. Good content and good fun. Thanks mate.
no cayenne?
+Sigh An The chef really really likes to use cayenne on all sorts of food.
+Sigh An Chef John usually puts cayenne in everything lol
Hhhhh not this time
This is labaneh . It's a stable in Levantine countries, we drizzle it with olive oil and mix it sometimes with mint fresh or dry . As for honey , no way! And instead of pistachios some walnuts may be added . Some mix in a little of garlic and cayenne pepper , it makes a nice dip this way,
@@zeena599 Cyan pepper... that's a dangerous typo 🤣
Labneh I think is the correct middle eastern name for this...in any case, it's yummy and so much easier than acid or rennet cheese rendering.
No my dear labneh is different than cream cheese
kristin kasseh I had the pleasure of visiting the middle east in the late 70's with my parents and while the entire visit was profound for me as a young man, the food was perhaps the most exhilarating which changed my eating life forever. One of the things that I remember was other people with us were not fond of the food, one of the exceptions being the cheese (Farmers Cheese they thought of...). Thank you for the comment, but I'm sure that you can check any source and find that Labneh is soft cheese made from yogurt. This cheese is great, but is not technically a "cream" cheese.
I agree Tim. This is technically not cream cheese, rather it is called Labneh. Our middle eatern chef taugh us how to make this recipe. Some recipes require acid though, such as lemon juice, to help it coagulate more
Alexandra Rodriguez Thank you for the comment. I have made what I was taught was "Farmer's Cheese" by bringing milk to a boil and adding acid such as vinegar or lemon juice which I think is more traditional in Latino culture and I enjoy very much, however; I've never though of using the same process with already cultured yogurt. A friend just brought me some very thin yogurt that I may just try that with. Thanks for the idea, I'll give it a try and let you know if it turns out well!
Tim Brown As you said the milk heated and coagulated with vinegar is the farmer's cheese or paneer in India.
In Italy the whey resulting of processing the cheeses like the provolone with rennet is matured (or vinegar is added) then boiled to get the ricotta.
You can do a similar process like the farmer's cheese with cream (no more than 82 degrees celsius heating in "bain marie") and you get mascarpone.
The labneh can be fermented to get a creamy cheese a bit similar to some French cheeses like the Meaux. When I make labneh (composed mainly of casein) I cook the whey after maturing it for 3 days to extract the other proteins and I get a kind of ricotta.
The Turks dry totally the fresh labneh and made a powder for making soups.
I learned how to make home made cream cheese while in Lebanon and Greece. We made it with goat milk yogurt as well as sheep milk yogurt. Delicious !!
I love your voice inflections. The enthusiasm is astounding.
omg, your personality is amazing.
We call this labneh. We buy giant tubs of yogurt,and it cost pennies.
Your Lebanese?
Yes actually it's labne lol I don't think it would taste same as cream cheese right🤔
@@fadatty2756 No. Philadelphia type creme cheeses is not the same taste as lebne. Lebne is more acidic and not as creamy as creme chese.
Soooo.... this won’t taste the same as labneh if we make it?🤣 cz I’m hesitating
@@redqueen3182 labne is trained yogurt.
I really enjoyed this video not only because the recipe looks delicious but also because of the way you talk and especially the jokes you make. Chef John, you are awesome.
His sense of humour is everything. Love these videos ❤️❤️
Coffee filters work well too, if you don't have cheesecloth
Sharon La Tour
Thanks for the info...that's good to know...
thanks, it is much cheaper to use c. filters.Cheesecloth is expensive.
Thanks for the tip. I dont have a cheesecloth. But i have 3 coffee filters lying around.
Thanks 🙏💕a million for that tip. I love saving money. 🤑💸💰💳⚡❤⚡😍⚡🙈💰🤑💸💰💳
I cannot believe all the cheesecloth I've been wasting over the years when then obvious was starting me in the face.
i've got heaps of thyme but you never mentioned it again in the recipe :/
*Time
+Anita Shang not time, thyme
He meant time
Okay, now I'm confused lol
+zanesmith666 He wanted you to guess
I made your cream cheese recipe. It was amazing! Thank you. You're my favorite chef.
Oh, Chef John, I absolutely love your “humor”. Enjoyed this!! Thanks
You said at the beginning that you were going to make the cheese with yogurt, salt and thyme, but I didn't see you actually use any thyme. Have I missed something?
I think he meant "time"
I think I was making a joke
It was very funny.
Just leave the jokes to Chef John. You don't really seem to have the humor gene.
and what did you do with the whey? I love your videos by the whey ;)
I'm tweeting this channel for everyone to find and enjoy. We need his humor. He's too funny.
Chef John you are HILARIOUS! Also, amazing video! Def gonna give this one a try!
I kind of have to thank you for these videos. Nowadays things in Venezuela are going really bad and it's pretty difficult to find butter and cream cheese. Also it is expensive. Then I watched this and it helped me out 'cause, at least yogurt is still cheap. I'm gonna try out.
Yes, weigh.
Dude you're hilarious. You are officially my favorite. I'm so going to try this. Thank you!
whey*
whey*
I love you videos!! And as a chef whose trying yo learn more... your yolks are not missed on me!
i love your videos... you have so much passion when making food . its incredible
Just FYI, I've made this 100's of times at work and we call it labneh. (Lab-na)
Thank you for showing that you don't have to do this with cow's milk. I am lactose intolerant and can't have any cow dairy but I can have everything else like sheep and goat's milk. I can't wait to try this.
+Niesha M. sheep and goat's milk also contains lactose...
+Dominik Baumann You are correct. They just contain less lactose than cow's milk. I can digest these with no problem but everyone is different.
Niesha M. Ahhh ok. Enjoy :)
+Dominik Baumann Thanks :)
+Dominik Baumann Goat's milk is the closest to human milk!
I used to work in a dairy and it was my job to make the cream cheese. I was a yogurt maker before that job and expected to be making yogurt but no, in their infinite wisdom the dairy gave me the job of making cream cheese. The milk and cream mixture was left overnight in a very large heated vat with a culture added to it just like you when you make yogurt but the culture was slightly different from the ones we used to make regular yogurt. The next day it would go through a machine that had lots of membranes in thin tubes that separated the casein (curds) from the whey. This basically did the same job as Chef John did when he hung the yogurt in cheesecloth and drained the whey off but it only takes a few hours to process a very large amount. Once the whey was removed salt was added and then it was packaged up. It was delicious. It made the best New York cheesecake ever.
I enjoy you Chef John. You’re fun. Also I particularly appreciate the clean focus of your camera style.
I’ve been eating this my whole life. My mom makes it with Kurdish yogurt. Warm milk to the point where it’s steaming but not boiling then cover at that heat for about an hour to an hour and a half. Then let cool on stove. Once it’s at about 85-90 degrees fahrenheit add your left over yogurt from other batch (if it your first time making it just use Greek yogurt from the store) about 1.5 cups of it. Then wrap pot in towel and leave it in a warm place for about two days. Then its ready to eat but i usually get rid of the whey until i get the consistency i like or i do this process.
The whey has many nutrients. It is amazing in rice instead of water or in soup. Anything really.
I think it's safe to say, we ALL imagine Chef John wearing fishnet stockings.
Hahaha! Gross!
Definitely, You are a Poet!!! And your poetry are always delicious. Thank you
Ok I completely fell in love with your commentary on this one
"Therefore I'm better than you." Lmfao!!!!!!!
it actually is cheaper since yogurt is only like $2 however that does depend on the quality. :P
What an awesome recipe 🙏. Got to make this!!! Thanks!!!
Ohhhh yes Chef, I was dressed up like a hobo for halloween, but I never put it together that they just didnt want to buy me a costume!!! Now I'm PO'd!!!
Thanks for the awesome cream cheese recipe!!! Will have to give that a try one day...I love cream cheese!
Happy Spring Chef John and family!
🍃🤗🍃
Did anyone else hear the ingredients as "Yogurt, salt, and a lot of thyme?" It took me a minute to figure out that I was wrong. >0
I have been watching you for like ever. WHY DID I JUUUUST CLICK SUSCRIBE?!
It was delightful listening to your voice. Please upload more of your homemade recipes. Thanks for sharing!!! 🙂
This guy is too good. His comedy and style. Love it man
"Creamcheese that is more expensive and takes days to do" 😂😂😂
"that's right, i made my own cream cheese. And therefore, I am better than you"
give chef john the entirety of the food network let him show us the good way
I thought this reminded me of labneh. I just popped onto your blog post to see if I was right on that, and there it was, a nod to labneh. Every now and then I get a hankering for it and make it myself instead of bothering to look for it. It's just easier IMO to get some whole milk yogurt and drain it out into labneh than hunt it down in an area I'm not sure even has a shop that would carry it.
As always, you are the best. From A GREAT CHEF TO ANOTHER!!!!!!!!!!!!!!!! Enjoy.
this is actually labneh in syria, lebanon, etc. we make them balls after 24 hours then we put them in a jar full of olive oil and you can eat them till up to 6 months :)
it is very famous, and you can buy the labneh in whole US and Europe as well . ex. from turkish or lebanese supermarkets. This is not creamy cheese anyhow haha.
Rasha David if you read the blog he explains that it was inspired by that :)
Can you make cheesecake and cream cheese frosting with this recipe?
i have the same questions!
+jkseraphim4 I don't think so cause it would be sour no??
Marufa.... I'm wonder...would adding sugar balance it out? It might work for no bake cheesecake.
+jkseraphim4 maybe... tried no bake cheesescake doesn't tastes good.. would try baking it soon....
Marufa.... no bake isn't so bad. Well the way I use to do it wasn't. If you add a fruit sauce I suggest blueberry sauce home made then it might work.
This looks Awesome. And i want to try it.
But does it taste better?
This was actually cheaper for me to do, thank you!
this was awesome, and your voice makes it just great! :)
I love the way Chef John narrates his videos
Has anyone tried making cheesecake with this or used this for cream cheese frosting? Does it work?
Modern cream cheese recipes rely on the stabilizers maufacturers put into their cream cheeses, which this doesn't
have, so no.
Thanks for clarifying that Jonathan :)
Richa Gupta Jonathan Chen Chef John himself has stated in the comments section on his website that "Yes, this is great for cheesecake and frosting! :)".
So yeah, since the Chef thinks it can work, then it probably can. Try it. At least, I will!!!
Stella Deli oops didn't visit this recipe on the blog! Thanks for pointing that out - saves me a toooooon of money because Philly is super expensive in India!
Richa Gupta I dislike Philadelphia cheese too (I live in Greece and as far as I know that's the only cream cheese around here), mainly because of the ingredients (yikes!). That's why I so happy for this UBER-HEALTHY alternative! :D
Can you make a video on how to make water? It'd really help, thanks (:
Fais, that's great! LOL!! Oh- and AIR!!! Make some air for us, too!
I do this with my homemade yogurt, but I drain it for two days, so it gets even thicker. Has the consistency of Boursin cheese and makes a great spread
I love your sense of humour. Sending greetings from Africa.
Should call it by the correct name, Labneh
+Torei M Yes, you're right this is Labneh an Arabic cheese which you can add olive oil. Makes a great dip and great with pita bread and olives. My family is from the middle east and we used to eat this every so often as a snack.
u were saying it originated in middle east? c'mon!
As far as Iknow...yes!!
+John Bogdon watabout the italians? and d rest of europe? heard about mascarpone?
marscapone does not come close to this recipe. This recipe is for yogurt not cream or half and half, etc.
this is not cream cheese!... it's called labneh.. and it is very famous in medeteranian country especially my home.. Syria
+Sefer George hope your home is safe.
+Philip Isidro Go thanks
we are surviving.. keep the faith
Hope al Assad destroys most of ISIS before stepping down.Sefer George
sending you warm wishes to you and your family. Kia Kaha (stay strong) from Aotearoa New Zealand
Prayers for your safety. thanks for the info
Love your sense of humor.
lol!! what an awesome and delightful to watch video mainly because of the funny remark. I'm going to try to make this.
I dont know where to find cheese cloth, but i have bunch of sterile gauze.. can i use it?
u could probably use a clean dish cloth actually
Walmart and the Dollar Store!
we have no walmart nor dollar store here in NL :)
Anne Ibnusantosa Take a plane to California and go to the nearest Walmart. Buy some cheese cloth then the next day take a plane back to NL.
Use a clean handkerchief
this dudes funny.
Chef John fills me with a deep sense of peace.
Although brief, there is no more fighting in the world
Only cream cheese.
You do have the gift of the gab!!! Beautiful language usage!!!
Wonder if this would make a good cheese cake?
+shair00 Why dont you try and tell us! :D
+shair00 I remember asking another cheese making youtuber and he said that home made cream cheese is too tangy for cheesecake, and that a home made whole milk ricotta would be much better suited.