Mirjam, this was my first cheese-making experience, and I must thank you for making it absolutely wonderful! This is an excellent, creamy cheese, if not as tart as Philadelphia Cream Cheese. I halved your recipe and got approximately 100 grams (3 1/2 ounces) of cheese. I was worried it might be too salty, but most of the saltiness gets drained off so it comes out just right. I let the milk cool completely before straining, and I let it drip for about 8 hours. I also made Jacques Lorrain's Dill Buttermilk Bread (#636) yesterday, and gawsh, this tastes fantastic on it! Mirjam, this was one recipe I had oodles of fun making... thanks!
Definately one of the easiest recipes for homemade cream cheese I've tried. A good texture and delicate, slightly sweet flavor. When I made it again today, I added an extra 1/2 Tb of vinegar and a 1/2 Tb of lemon juice, in an effort to duplicate the tang of "Philly" cream cheese. That did seem to help, but its still not "Philly" ;) (personally I think this is better than "Philly" even without the extra "tang").
Great recipe. So very easy and it's delicious. I don't imagine it's really any cheaper than buying cream cheese, but what fun it was and the tangy taste is wonderful. Would probably be a good way to use up milk if you found yourself overloaded. I did drain mine in paper towels rather than muslin--seemed to do a great job. Thanks for a great recipe.
Wow, I cannot believe how this turned out!! it was in my opinion even better than the store-bought kind. I drained it in cheesecloth, and used whole milk... I am SO happy I found this, I will make my own cream cheese from now on! Thank you Mirj very much sharing this recipe....Kittencal:)
This is so good. First time I ever made cheese and it was so easy. This is very versatile too--I found that playing with it a little you can make it more similar to ricotta, mascarpone, or regular cream cheese, it's just a matter of using different fat-content milks, adding cream and playing with the amount of salt added. I used it to make Mrs. Knobbes Gooey Butter Cake, and it worked very nicely. Thank you Mirj!!
This worked out great for me and I've never made any type of cheese before. I threw in some chives and salt to flavor it, and before serving I added about a teaspoon of milk to it because it had become stiff and crumbly overnite. The milk really helped to cream it back up.
Mirj!! This is wonderful! My first attempt at making this didn't turn out well I think for two reasons. I don't think I let the mixture cool well enough. Secondly, I didn't have any muslin so I tried using coffee filters. They clogged and I had to fiddle with it a lot to get it to drain. I wound up putting the results into a cream soup I was making, so it was fine. My second time making this I put it in a cloth and it worked like a charm. Thank you so much for sharing this recipe!
Am I missing something? I've never made this before. I did the milk like they said, when I put it in the muslin bag it went right thru with nothing left in the bag. Is there something more? I just put it in the refridgerator and will see what it looks like in the morning. Very disappointed.
Very economical especially since the price of cream cheese has doubled in the last few months where I live! The second time I made it I added about 200ml of cream to the milk and it tasted much better-even better than the commercial one!!
Nice recipe. Easy to make with good results. You can apply some weight to the top of mixture in the refrigerator and let it drain a couple of hours to make a crumbly, mild cheese.