We will make Homemade Creamcheese!

To make a Homemade Creamcheese, we will need to use Full cream milk.

We have powdered and liquid Full cream milk.

And I know there will be questions if other milk can be used so let's also try making Homemade Creamcheese using Bear brand.

Let's start with the Full Cream powdered milk.

I will use 2 liters of water. At this point, fire is not yet set, okay?

The one i'm using is like a little cauldron but you may use a pot.

Then let's add 2 cups of powdered full cream milk.

Dissolve it well before we turn on the stove.

So there shouldn't be any lumps.

When the milk is already dissolved, let's light the fire and heat the mil over high heat until it's close to boiling point.

We will not boil it but we just have to reach the simmer point.

If you want to make a little, just divide the given measurements of the ingredients.

So you can make about half a bar.

And there, the milk is already hot.

Turn the heat down and let's add white vinegar.

Add 6 tbsp but just add it gradually. We will just add 2 tbps now and let's add more again later.

Then mix it gently so that we will not break the curds.

So as you can see, the curds are forming because we have already added white vinegar.

If you don't have white vinegar, you may use lemon.

After a few seconds, add white vinegar.

Again, let's mix it gently.

You will now if the white vinegar you have added is just right if the liquid is no longer white.

Later, you will see that the curds and whey will be separated.

Add the remaining white vinegar. The difference is already very noticeable, right?

The liquid is clearer.

Again, mix it gently so that curds that we have formed will not be destroyed and will not turn fine.

The curds and whey has already separated. The curds that we have formed is really good.

Turn off the stove and strain the curds.

Put the strainer on top of a bowl and put the clean cloth on top as well.

And yes, it's better if you will use cheese cloth.

So now, pour the curds and whey in it. A cloth or Cheesecloth is really needed so that it can catch the fine curds.

Then remove the whey so that the curds will not be soaked. Be careful because it's hot.

This is the whey. They say that this is very rich in Protein so you can drink this.

Some use it for marinating and brine. Put the curd back in the sift and let it drain for 15 minutes.

And if ever you went over 15 minutes and the curds got dry, just get a little whey and add it on the curds.

After 15 minutes, put the curds in a food processor or blender.

My food processor is small but it's just right for this.

Add a little salt. It's also fine if you want to add more.

But for me, a little salt is already fine.

Since this is homemade, you can adjust the taste to your own preference.

Other even add herbs so you can really make it a flavored creamcheese.

So let's blend this now to make pur curds smooth.

Here's our creamcheese!

There, the texture is already good. You may already use this. But if you won't use it yet, you may place it in an air tight container.

Then put it in the fridge.

The creamcheese is firmer if it's placed in the fridge.

And yes, it's much better if there's cleanwrap.

For the ingredients that we used, we were able to make 1 bar of creamcheese.

Cover it and place it in the fridge.

And now, let's make the liquid Full cream milk.

Just the same procedure when cooking. The only difference is that we are using 1 liter of liquid and we will add 3 tbps of white vinegar.

So again, heat it before adding the white vinegar.

Did you know, that even if this is only 1 liter of Full cream milk, you will be able to make one bar of creamcheese out of it.

There's a big difference between the first one we made and this, because previously we used 2 liters and we made 1 bar of creamcheese,

and for this, we only used 1 liter of full cream milk for 1 bar of creamcheese.

So if you divide the measurements that we did with the previous one, we will only be able to make just 1/2 bar of creamcheese.

Next up, let's make the Bear brand powedered milk.

It's just the same procedure but we will only use 1 liter of water, 1 cup of Bear brand powdered milk, and 3 tbps of white vinegar. So just expect that we will only be making a little produce out of this.

Again, just dissolve the powdered milk before we turn on the stove.

When the milk is hot, you may add the white vinegar.

This the curds using Bear brand. If you noticed, the color is lighter and it's softer.

This is the creamcheese from the fridge. It's already firm so we can already taste it.

But before we proceed with our Taste Test, for those who have not subscribed yet,

please subscribe to our Youtube Channel, click the notification bell, and please click 'All' for you to be notified with all our uploads.

Here are our creamcheese. We have here a creamcheese that's from the grocery so that we can compare.

This is the creamcheese brand that I always use and the other one because it's cheaper and I like the taste because it's balanced. It's not too strong.

The other brand that I use (Magnolia), it's saltier and this one is lighter. Let's taste it so that we will be able to compare.

I'll smell it first.

The texture is smooth and the sour and slightly salty taste is there. Its sourness is increased.

And now let's taste our Homemade Creamcheese. So let's start with this.

There.

I will smell it.

Seems like it doesn't have a smell.

It has a little.

So here it is.

Let's start with the texture. It's not that smooth. It somehow has a gritty taste.

It's not really bothersome so it's okay,

The texture is creamy but has a slightly gritty taste. Just a little.

For the taste, it's not that sour unlike this. Hold on! I'll taste it again.

When I say sour, it's not really super sour. It's not like that, okay?

That's really the characteristics of a creamcheese. It's slightly sour and a bit salty.

However for this, it's also not that salty because we only added a bit of salt. But if you want to make it saltier, you may add more salt.

Next up, this! Here.

The smell is just the same, not like this where you can really smell it. This one doesn't.

They have the same texture but the sourness is noticeable in this. It's just like this.

It's also not that salty just like this, because I added the same amount of salt for our powdered fullcream milk.

Next, let's taste our Homemade Creamcheese using Bear Brand.

This is the one. I just placed it like this for comparison.

With this, I actually used this one!

I just placed it like this so that we will see how much we have produced when I used the same quantity.

Different powder but with the same quantity; the water and the powder I used is the same.

So that you will know what the result it. So here it is.

If you noticed, the creamcheese we have produced wtih Bear Brand is not that much. Same quatity but we produced a little and it's softer.

It's really softer.

Look at this. This one is a bit resistant. Here.

But this...

This one, look at this. It's not resistant and it's so soft.

So now, let's taste it!

It's more sour. With the saltiness, it's just the same. But yeah, this is more sour and soft.

So now, i know your questions would be like 'Does it really taste like creamcheese?'. Yes it's really creamcheese.

The taste is just different because it's like buying different brands of creamcheese. When you by different brands, they do not taste the same, right?

So it's the same with this. If you ask me, yes it's definitely creamcheese.

There's a slight different but it's not far from the normal creamcheese.

So it's possible to do or use with our dessert that needs creamcheese.

You know, this is not the first video where homemade creamcheese is made.

I just got interested because last Christmas and New Year, the groceries run out of creamcheese.

I don't know in your location but in ours, it's really scarce.

This one, it's not available. I have stocked up on creamcheese but it's really not that much.

When I buy creamcheese, I see to it that I have extra. When I went to the grocery, I still two or four at home.

I wanted to buy so that when I will run out of it, I will still have extra. When I went there, there's really nothing.

So I said to myself, 'What if I really have no creamcheese at home and there's no available creamcheese in the groceries?'.

So here, I saw videos about making Homemade creamcheese. That's why I tried it with different fullcream milk. We have liquid and powdered.

If you can't find these in the groceries, you can find the very common one which is Bear Brand. This is okay as well.

It has a different texture but it's okay because the taste is just right for dessert recipes that will need creamcheese.

So if you are going to ask if we can use this for recipes that will need creamcheese, yes you can!

Yes it's really fine. And yes, we will do this in our next recipe videos that will need creamcheese

so that we can try it.

So watch out for that!

We used 1 liter of fullcream milk here but we were able to make 1 bar of creamcheese.

While in this, we added alot of powdered milk with 2 liters of water but they both have the same quantity produced.

I just don't know of we will be able to produce the same amount of creamcheese with other brands that has 1 liter of full cream milk.

I just don't know. I was able to save on this because this is 2 for P150 in the groceries.

And its shelf life is 7-8 days. Just observe it on the 7th day. Taste it, and if it's still okay,

observe it on the 8th, 9th, and 10th day of it's still okay to consume because that will also depend on the fridge temperature,

contamination (the box or container you have used might be dirty), and it's better if the container is also tight.

So I will wrap this in a cleanwrap then i'll place it again in a container.

If you want to also add different flavors to your homemade creamcheese, like chives, you can do so.

In other countries, the add flavor in their creamcheese and they make it an appetizer, right? You can make this an appetizer as well.

And yes, i'm excited to use this on our next recipe video. We might use this in our next video so that you will really see the result.

So there, i hope you liked our recipe today. Bye!

And before I say bye, we have another dose of inspiration.

This is the donuts of Miss Criselda.

And these are her cakes.

Graham Floats by Miss Car Mii.

And these are her cake creations as well.

Miss Angelie also has cakes!

Again, I want to say thank you to everyone who are sending their photos. You are really an inspiration to me and to all the viewers.

Your creations are all beautiful and they're very appealing.

I'm really proud that you guys are sharpening your talents. I hope you will not get tired of hanging around our channel. And again, thank you!

And for those who have not subscribed yet, please subscribe to our Youtube Channel, click the notification bell,

and please click 'All' for you to be notified with all our uploads.

And please do not forget to like our Facebook page and follow us on Instagram. Thank You!