Glen Makes Cream Cheese From Scratch At Home Recipe
Glen Makes Cream Cheese At Home - Welcome Friends! Today we are going to continue our exploration of cheese making recipes, and we are going to make Cream Cheese at home from scratch. So if you've ever wondered how cream cheese is made, or what cream cheese is made out of - follow along.
Ingredients
3L whole milk (Not UltraPasteurised)
400 mL heavy / whipping cream 35%
1 mL (¼ Tsp) calcium chloride
1 packet C21 buttermilk culture
4-6 drops single strength liquid rennet
5 mL (1 tsp) salt, to taste
Method:
In a heavy pot, slowly heat the milk & cream to 86ºF.
When it reaches 86ºF, remove from the heat.
Stir in the calcium chloride.
Sprinkle the buttermilk culture over the milk, and let stand for 5 minutes.
Add the drops of rennet, and then stir to fully incorporate.
Cover and let stand at room temp for 12-24 hours to ripen.
The milk is 'ripe' when whey can be seen on the surface and the curd is pulling away from the pot.
(on a a pH meter, this will measure about 5.1-4.9 pH)
Transfer with a slotted spoon to a cheesecloth (butter muslin) lined colander set over a bowl.
Allow to drain like this for about 2 hours.
Hang the curds in the cheesecloth to drain for a further 10-20 hours.
During this time, stir the curds 3 or 4 times to help with the whey drainage.
When the cheese has drained and reached a consistency you like - stir and adjust the salt content.
Yields about 1Kg of cheese.
Store in a sealed container in the fridge, and should be eaten with a week.
*In this video I talk about ‘UHT’ milk… It seems this term has confused some people and they mistakenly think I’m talking about ‘Asepctic’ milk. Let me clear that up:
The ‘UHT’ milk and cream I’m referring to is pasteurised at a high temperature, and then packaged in the same way as ‘regular’ pastuerised milk and cream. It’s sold alongside all the other dairy products in the refrigerated case. This ‘UHT’ milk and cream must be kept under refrigeration at all times. Unless you read the small print on the label you are probably unaware that’s it’s treated with the higher temperature process.
Take a look at the labels next time you go to the supermarket, you may be surprised by how much of your milk is treated this way.
What people have come to associate with the term ‘UHT’ is actually properly called by the dairy industry - ‘Aseptic’ milk. But since from a consumer standpoint ‘aseptic’ sounds unappealing, the short form UHT has taken over. Aseptic milk is UHT treated; then it is packaged in a way (usually in Tetra Packs) that it doesn’t require refrigeration until it’s opened. So it’s shelf stable. So while it’s also called UHT - this isn’t what I was referring to.*
Cultures, Rennet, and Calcium Chloride: https://cheesemaking.com/
#LeGourmetTV #GlenAndFriendsCooking
Have you joined our Channel? 99 cents a month to help us continue making great content:
https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking
Please consider donating through PayPal to help us continue creating quality content:
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url
Видео Glen Makes Cream Cheese From Scratch At Home Recipe канала Glen & Friends Cooking
Ingredients
3L whole milk (Not UltraPasteurised)
400 mL heavy / whipping cream 35%
1 mL (¼ Tsp) calcium chloride
1 packet C21 buttermilk culture
4-6 drops single strength liquid rennet
5 mL (1 tsp) salt, to taste
Method:
In a heavy pot, slowly heat the milk & cream to 86ºF.
When it reaches 86ºF, remove from the heat.
Stir in the calcium chloride.
Sprinkle the buttermilk culture over the milk, and let stand for 5 minutes.
Add the drops of rennet, and then stir to fully incorporate.
Cover and let stand at room temp for 12-24 hours to ripen.
The milk is 'ripe' when whey can be seen on the surface and the curd is pulling away from the pot.
(on a a pH meter, this will measure about 5.1-4.9 pH)
Transfer with a slotted spoon to a cheesecloth (butter muslin) lined colander set over a bowl.
Allow to drain like this for about 2 hours.
Hang the curds in the cheesecloth to drain for a further 10-20 hours.
During this time, stir the curds 3 or 4 times to help with the whey drainage.
When the cheese has drained and reached a consistency you like - stir and adjust the salt content.
Yields about 1Kg of cheese.
Store in a sealed container in the fridge, and should be eaten with a week.
*In this video I talk about ‘UHT’ milk… It seems this term has confused some people and they mistakenly think I’m talking about ‘Asepctic’ milk. Let me clear that up:
The ‘UHT’ milk and cream I’m referring to is pasteurised at a high temperature, and then packaged in the same way as ‘regular’ pastuerised milk and cream. It’s sold alongside all the other dairy products in the refrigerated case. This ‘UHT’ milk and cream must be kept under refrigeration at all times. Unless you read the small print on the label you are probably unaware that’s it’s treated with the higher temperature process.
Take a look at the labels next time you go to the supermarket, you may be surprised by how much of your milk is treated this way.
What people have come to associate with the term ‘UHT’ is actually properly called by the dairy industry - ‘Aseptic’ milk. But since from a consumer standpoint ‘aseptic’ sounds unappealing, the short form UHT has taken over. Aseptic milk is UHT treated; then it is packaged in a way (usually in Tetra Packs) that it doesn’t require refrigeration until it’s opened. So it’s shelf stable. So while it’s also called UHT - this isn’t what I was referring to.*
Cultures, Rennet, and Calcium Chloride: https://cheesemaking.com/
#LeGourmetTV #GlenAndFriendsCooking
Have you joined our Channel? 99 cents a month to help us continue making great content:
https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking
Please consider donating through PayPal to help us continue creating quality content:
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url
Видео Glen Makes Cream Cheese From Scratch At Home Recipe канала Glen & Friends Cooking
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![🍺 1 Gallon Of Beer - Your First HomeBrew Recipe @BrewHouse Glen & Friends](https://i.ytimg.com/vi/C0s4cS_m5JM/default.jpg)
![🥫 Pierogies Recipe - Potato And Cheese Perogy Recipe Stuff In Our Cupboard](https://i.ytimg.com/vi/gFkJ_w8ujvY/default.jpg)
![Making SQUEAKY Cheese CURDS From Scratch](https://i.ytimg.com/vi/tKUsYUFBPCA/default.jpg)
![🔞 Chartreuse Cocktail 2 Ways Whiskey & Chartreuse](https://i.ytimg.com/vi/u8wpEome3dQ/default.jpg)
![🏆 Original Basque (Burnt) Cheesecake Recipe With Homemade Cream Cheese](https://i.ytimg.com/vi/pJrSmRUhRho/default.jpg)
![DIY Nutella Recipe Crema di Gianduja Ricetta & Taste Off With Fake Nutella Brands!](https://i.ytimg.com/vi/1ROFvfny-44/default.jpg)
![🏆 1930’s Key Lime Pie 3 Ways Recipe History & Origins](https://i.ytimg.com/vi/zfq9JKD3E3E/default.jpg)
![Making & Testing Beeswax Cast Iron Seasoning Pucks](https://i.ytimg.com/vi/7Ty5dnivL2s/default.jpg)
![Cloning KFC Secret Recipe - KFC At Home Episode #4](https://i.ytimg.com/vi/g6RPP_9Lwbc/default.jpg)
![🌱 Vegetable Stock So Meaty Vegans Think They Are Cheating!](https://i.ytimg.com/vi/Ox1w_PyKJ6w/default.jpg)
![How To Make Monterey Jack Cheese](https://i.ytimg.com/vi/HdFaooCLJ9A/default.jpg)
![❌ #Fail Carrot Pudding Recipe](https://i.ytimg.com/vi/JLe6aHgisWQ/default.jpg)
![🔵 How To Make Kanelbullar Swedish Cinnamon Buns Recipe](https://i.ytimg.com/vi/_yW9k0PhKH4/default.jpg)
![Make Cottage Cheese Two Ways With Taste Off!](https://i.ytimg.com/vi/-S2E7sQS-sA/default.jpg)
![How to Make Cream Cheese - One Ingredient Homemade Cream Cheese Recipe](https://i.ytimg.com/vi/oIVRzfYPEW0/default.jpg)
![We Make PROSCIUTTO Crudo - Dry CURED Country HAM Leg](https://i.ytimg.com/vi/x5udiB2e_0s/default.jpg)
![1930 Scotch Marmalade Seville Orange Marmalade Recipe](https://i.ytimg.com/vi/YyYuTWyniUw/default.jpg)
![🥫 Focaccia? 🍕 Deep Crust Pizza? Stuff In Our Cupboard Keep Calm Bake On!](https://i.ytimg.com/vi/1VrZo0NReC4/default.jpg)
![Behind The Scenes Kitchen Studio And (RED) Film Equipment Tour 2019](https://i.ytimg.com/vi/HHyRkk1dAhQ/default.jpg)
![Our Absolute BEST! Neapolitan Style PIZZA DOUGH Recipe](https://i.ytimg.com/vi/0mxxGrq7PoI/default.jpg)