12 Easy Homemade Cream Cheese Recipes
Source: sorokulya.ruHigh-quality cream cheese is an invaluable ingredient for cakes and dozens of other dishes. But it's quite expensive, not always available everywhere, and sometimes there's no time to go to the store. That's why we're sharing the best homemade cream cheese recipes. After all, it's actually simple, quick, and delicious!
1. Cream Cheese from Milk
Source: aproduct22.ruThe ingredient preparation process takes no more than 10 minutes, and then the cheese will set on its own.
You will need: 3 liters of milk, 6 tsp 9% vinegar, 1 tbsp salt, 1 tsp sugar.
Preparation: Pour milk into a saucepan, add sugar and salt, bring almost to a boil, and gradually pour in the vinegar. Cook for 3-4 minutes and then strain through cheesecloth. Let the whey drain, squeeze well, and leave the cheese under a press overnight.
2. Cream Cheese from Kefir
Source: happybones.ruWe recommend freezing the kefir first – then it will separate as needed!
You will need: 900 ml kefir.
Preparation: Line a fine sieve with two layers of cheesecloth, place it in a bowl or saucepan, and put the frozen kefir into it. It's important that the sieve doesn't touch the bottom of the container. Leave everything to thaw for a couple of hours, draining the whey as needed. Place the cheese base under a press and refrigerate for 12 hours.
3. Cream Cheese from Sour Cream
Source: zen.yandex.ruAs with kefir, it's more convenient to freeze the sour cream first. The fat content should be at least 20%.
You will need: 600 ml 20% sour cream.
Preparation: Line a colander or sieve with several layers of cheesecloth and place the frozen sour cream into it. Place the entire setup in a bowl or saucepan for the whey to drain. Cover the sour cream with the ends of the cheesecloth and leave for 8-12 hours at room temperature. Then twist the edges of the cheesecloth into a bundle, press it down with a weight, and leave overnight in the refrigerator.
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4. Cream Cheese from Cottage Cheese
Source: attuale.ruHow much simpler can it be when almost everything is ready!
You will need: 0.5 liters of milk, 0.5 kg of cottage cheese, 50 g butter, 1 tsp each of salt and baking soda.
Preparation: Mash the cottage cheese with a fork, pour boiling milk over it, place on the stove, and cook for 15 minutes after boiling over low heat. Line a colander or sieve with 2 layers of cheesecloth, and pour the contents of the saucepan into it.
Once the liquid has drained, return the cottage cheese mixture to the saucepan, add baking soda, salt, and butter, and cook for 5 minutes, stirring. When the cheese has cooled, transfer it to a mold and refrigerate for 3 hours.
5. Cream Cheese from Yogurt
Source: tarabanki.ruYou need natural and quite fatty yogurt, at least 10%.
You will need: 1 liter of yogurt, 1 tsp salt.
Preparation: Line a colander or sieve with several layers of cheesecloth and place it over a deep bowl. Salt the yogurt and pour it into the cheesecloth, twist its edges into a bundle, and press it down with a weight. Leave the cheese in the refrigerator for 2 days, periodically draining the whey. Then, if desired, you can roll the cheese into balls and marinate it in spices.
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6. Cream Cheese from Kefir and Sour Cream
Source: receptisalatov.comRoll the finished cheese in spices, herbs, or chopped greens.
You will need: 500 ml kefir, 500 ml 20% sour cream, 1 tsp salt.
Preparation: Line a colander with a cotton cloth and pour the mixture of kefir, sour cream, and salt into it. Tie the cloth into a knot, let the liquid drain, then place a weight on top and refrigerate the cheese for 2 days.
7. Cream Cheese for Cakes
Source: mykaleidoscope.ruThe most delicate cheese for any confectionery experiments!
You will need: 350 g 25% sour cream, 300 g Greek yogurt.
Preparation: Mix sour cream and yogurt until smooth. Line a sieve with 3-4 layers of cheesecloth and pour the mixture into it. Wrap the cheesecloth tightly from all sides and place a 2-3 kg weight on top. Refrigerate the cheese for 12-15 hours.
8. Homemade Mascarpone Cream Cheese
Source: pinterest.ruSour cream should be as fatty as possible, and yogurt should be plain.
You will need: 350 g sour cream, 280 g yogurt, 0.5 tsp lemon juice, 0.5 tsp salt.
Preparation: Mix sour cream with yogurt, salt, and lemon juice to taste. Place a colander in a large bowl and line it with a cotton towel or several layers of cheesecloth. Pour the sour cream mixture into it and tightly wrap it with the ends of the fabric from all sides. Leave the cheese under a press in the refrigerator for 12 hours.
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9. Cream Cheese with Egg
Source: sante.nlAn original recipe without milk. The texture of this homemade cheese is slightly denser.
You will need: 500 g cottage cheese, 1 egg, 50 g butter, 0.5 tsp baking soda, 1 tsp salt.
Preparation: Mix cottage cheese, egg, salt, and baking soda. Melt the butter in a double boiler, add the cottage cheese mixture to it, stir, and continue to cook until smooth. This will take about half an hour, during which the cheese needs to be stirred. Pour it into a mold, let it cool, and refrigerate covered for 2 hours.
10. Cream Cheese with Caraway Seeds
Source: fmz40.ruThis recipe is a bit more complex, but the result is worth it!
You will need: 1 liter of milk, 500 g cottage cheese, 40 g butter, 2 tbsp sour cream, 1.5 tsp caraway seeds, a pinch of salt, 1 egg.
Preparation: Pour boiling water over the caraway seeds, and rub the cottage cheese through a sieve. Boil the milk, add the cottage cheese to it, and cook for 3-5 minutes until the whey separates. Strain the entire mixture through cheesecloth to drain excess liquid.
Melt the butter, add sour cream, cottage cheese mixture, salt, beaten egg, and caraway seeds to it. Heat everything over low heat, stirring. When the mixture becomes more pliable and uniform, transfer it back to the cheesecloth, tie the ends, and leave it under a press for 12 hours in the refrigerator.
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11. Cream Cheese with Cucumber
Source: pinterest.chOptionally, add some chopped herbs and spices. You get homemade Almette!
You will need: 250 g cottage cheese, 100 g butter, 100 g cucumbers, salt.
Preparation: Blend the cottage cheese until smooth, add cucumbers, and blend again. Finally, add softened butter, blend once more, transfer to a mold, and refrigerate for 3 hours.
12. Cream Cheese with Herbs
Source: food.inmyroom.ruThe perfect homemade alternative to any store-bought spreads!
You will need: 220 g fatty cottage cheese, a quarter bunch each of parsley, dill or other herbs, spices, garlic to taste, 100 ml 20% sour cream.
Preparation: Finely chop the herbs and garlic, add spices, and mash everything with a spoon. Blend the cottage cheese with sour cream until smooth, mix with the herbs, and refrigerate for 2 hours.
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