Homemade cream cheese

Innochka, bookmarked it. I will do it. Thank you dear!

Freeze. I made cottage cheese like that. Eat once. Further in the old proven way. Thanks to Ira -Kapriz, she taught. Then there will be real layered cottage cheese. Not ... a brat with an incomprehensible taste

[Lelka]

Lelka, yeah understood. I'll try this way. We need to buy these napkins. Thanks for the advice.

I do every week. I use a regular cotton fabric, a white swaddle folded in two layers.
I wash, then dry and iron, then cook again.
Why and what to freeze did not understand.

Why and what to freeze did not understand.

According to this author's recipe, you don't need to freeze anything. Everything is so tasty and good.
It's just that some have crooked hands ...

.

Added Tuesday 28 Mar 2017 7:33 pm

Further in the old proven way. Thanks to Ira -Kapriz, she taught.

Lelka, stick your nose please

I'll add my own 5 kopecks: the recipe is very good, but the result sometimes depends on the raw materials: three weeks ago I took Prostokvashino and Russian Milk, and as a result I got a lot of thick whey (for pancakes)) and quite a bit of cream cheese
and today I took it out (I hold it for almost two days so that the liquid would probably drain) - there was very little serum, the output of the finished product was 0.53 kg. I changed the bookmark a little: 0.5 kefir "Bezhin lug", 0.5 ryazhenka "Russian milk" and 0.18 sour cream "Lukomorye" - I didn't throw out the check on purpose
Yes, I forgot to add salt and vinegar right away, I remembered only on the second day ... oh, I shouldn't have put it - the mass had already thickened, I had to stir, I was afraid that it would creep ...

[Catherine]

Catherine, just about .... how about my result .... the same oil painting - a lot of thick serum and a drop of cream.
I took the products of the same manufacturers for the version with freezing ... And the whey came off normally, transparent.

I’ll still get this cream cheese recipe.

And I mixed dill / parsley / cilantro / garlic into this cream cheese. Deliciousness And for a tomato ... mmmm

Brought the report. Inna, thanks for the recipe. It turned out delicious cream cheese. Soft. The consistency of fatty sour cream. For sandwiches. It tastes sour, but I think that because my kefir was bad. I thought he would be like a hochland. But probably for such a dense one - you need a large fat content of products. I'll try to make a cheesecake out of it.

Made in the freezer from 1 liter. fat yogurt and 250 g sour cream 20%
It turned out about 400 g of the product. It doesn't seem very similar to cream cheese. I didn’t add salt or vinegar. Delicious. I just eat it. This is how I make cottage cheese from kefir.

It seems to me that I will get a cream ... Today is a day, as it stands in the fridge. The serum is clean, a little. I make from 1 liter. fermented baked milk 4% and 200 g sour cream 25%. I'll wait tomorrow. And I will report.

I think I'll get a cream ...

(T-T-T). We are waiting for

I could not resist until tomorrow morning. Released him today.
Afigets, what a delight it turned out !!!!!

Hurray-ah, I did it !!!
Little pasibki.
Girls, thank you for the clarifications and tips.

Hurray-ah, I did it !!!

Hurrah! prescription or frozen? what bag, from what, tell me

[Löl]

Löl, no-e, this is not freezing, right there we beat off Kroshin's recipe))) Just like that, from the refrigerator. Colander covered with "kleenex", and 4 layers of gauze. Poured the mixture. She covered it with a glass lid and put it in the refrigerator. The serum came off normally - it was so transparent and did not bounce off rapidly. After 1.5 days (two souls could not resist) - the structure was dismantled.Weighed the product. The result and the volume pleased me.
But, in fairness, I want to say that even with my personal failure, in the first run, I did not lose interest and confidence in the recipe.
Today I had breakfast with a Winston braid, so generously spread with cream cheese. Oh, well, tovaGischi daGaGiYa - this is just what a gazdnik.

Girls tell me. Will this cheese make a cream cheese. If added to whipped butter with powdered sugar. For aligning a cake for example ?! who has been?

It will work very well! Do not doubt.

[kolobashka]

kolobashka, Varyusha, thank you very much for your help !!!

patrina, in solidarity with Varvara, more than once replaced cream cheese with this cheese !!!

My God, what a fabulous yummy! Thanks for the recipe! I did it for the first time, strictly according to the recipe, but, apparently, did not take a dense enough fabric. That which at first went away cannot be called serum, I was afraid that the whole mixture would go right through. But it was incredibly tasty to drink. I decided - yes, and let it all leak out, anyway I'll drink it and it will be ho-ro-shooooo
A day later, the serum began to depart more slowly and transparent, after one and a half ... Stunningly tasty cream cheese, and a good amount even, 350-400 grams, more precisely, I simply did not have time to weigh or photograph, it was over.
I will do more and more!

Good afternoon. According to the recipe, she combined all the products, lined the gauze in 8 layers - in a colander. I didn't even bring it to the refrigerator, half the glass in a saucepan. I don't understand what I did wrong. Store products, fermented baked milk 4%, kefir 2.5%, sour cream 20%, salt, live lemon. As a result, the drained mixture was poured into a cup and placed in the freezer. Tomorrow I will try to make it from a frozen mixture (I did it from frozen fermented baked milk before, the gauze was the same, it worked out with a bang). Where is something wrong, tell me, pliz.

[Lek]

Lek, I, too, at first straight a lot, a lot of thick mixture flowed out, I was just writing. But I stubbornly put what was left in the refrigerator, and everything worked out! I also had store-bought kefir and fermented baked milk 4%, and sour cream 15.
I did it two more times, but I took another fabric, thicker, not gauze. The serum from the very beginning turns out to be more transparent, but you have to wait longer, 2 or even 3 days, until it drains.

Girls, but without sour cream it will work, otherwise you forgot to put it? Or is it necessary to interfere urgently?

[Gingi]

Gingi, Galina, I only did it according to the recipe, I don't know. Something will work out.

Something will work out.

I decided to stick to the recipe, added sour cream. It costs slowly to drain, the serum turns out to be transparent. It's not difficult to do, I'll see the result tomorrow.

I'll see the result tomorrow

We are also interested

[Crochet]

Crochet, I just got on fire to make it ... oh, I didn't buy fermented baked milk today, but I wanted to, everything else is there ...

And today I bought everything - it costs, it flows down. Only I forgot to add lemon juice
Will it work anyway? It will just be less sour, right?

Well, I also need to experiment! I dropped into the store as a specialist for sour milk, mixed everything according to the recipe. I sit and wait. It will work - it will not work. ... In general, it couldn't be easier. Something will come of it



Urrah! I managed! The mixture stood for exactly one day. Sooo delicious! The output is about 400 grams (serum 300 gram jar). I can't say for sure, because when I got it for testing, I spread it on freshly baked bread and crumbled a couple of spoons, well, to taste it. ... The children have checked it out, they have already done well. I looked at the fireworks and ran to the store for another batch of components. Confused again. Someone here said that "Hochland" nervously smokes on the sidelines. The way it is! : girl-yes: Thanks to the author of the recipe!

Confused again.

You get addicted to this recipe - now I do it almost continuously
Thanks to Crochet!

[Inna]

Inna, thank you very much for the recipe, everything worked out. Made from kefir (fat content 3.2), 4% fermented baked milk and 20% sour cream. I folded the gauze in 6 layers, the serum turned out to be transparent.It stood a little more than a day and a half, the result was 454 grams. cheese and 626 gr. serum.

I also made cheese, my husband said that it was very tasty. And even before I said what it was - he immediately determined that it was "Almette"
I made from 500 ml. kefir 3.2%, 500 ml. fermented baked milk 2.5%, 250 ml. sour cream 20% plus 1 teaspoon of salt. I forgot the lemon juice, my husband said that it is not necessary. Stood for 2 days, serum glass 700 ml. jar. The cheese turned out to be 430 g.

Thank you very much for the recipe, I'll still do it.

Thanks for the wonderful recipe, very simple and delicious!

Great recipe!
I made a full portion and, since I eat it alone and only for breakfast, I involuntarily checked how much cheese is stored. He stood in my refrigerator, in a bowl under a saucer for 9 days and until the last was as tasty as on the first day

Magic cheese! Thanks for the recipe!

Girls, good afternoon. Tell me, please, if you add cocoa to the cheese, will it look like creamy chocolate cheese or is it not worth the risk? I really want a chocolate delicate cream cheese

And I just now saw the old bald
In the refrigerator there was fermented baked milk and sour cream 20%, 1100ml + 250, mixed, tsp salt with a small slide, added nothing for sourness, fermented baked milk is sour.
In a colander, a linen cloth on the bottom and 4 layers of gauze on top of it.
I have a large mold for Adyghe cheese with a ladle, everything fit right in.
Now we gain patience and wait

Wait, 36 hours have passed.
Cheese
Serum, pure light, don't know a lot or a little
The serum has gone for bread, it's ready, it's getting cold. While we divide the crusts
I don't know how Almette tasted, mine turned out like Mascarpone, I didn't add any acid, I don't want it. The guys will do it with lim. juice.
Kroshik, Innus, thanks for the cheese
Now I know where, besides pancakes, to let the remains of kefir and fermented baked milk