Soft curd (cream cheese) at home

Category: Dairy and egg dishes
Soft curd (cream cheese) at home

Ingredients

Milk 2 l
Sour cream

Cooking method

  • I tried it again. I took home milk, we have it for 3 grams. for 1 liter., boiled and introduced sourdough (sour cream from the store 150 gr), wrapped it in a blanket until morning, and in the morning weighed 5 hours. I put 300 g in a jar of sourdough for the future, 700 g of whey dripped and cottage cheese - 1 kg.
  • My impressions are that this cottage cheese is less grainy, tender, soft, there is a little sourness, but not very much. According to the usual technology, cottage cheese turns out much less, but I also like it less, so that there is a lot of sour cream you need lime. Extra calories and money. Of course, if you buy such a curd mass, it may be silly, why pay for whey, but if you do it yourself, it is profitable. We have cottage cheese, today there are 19 gr 1 kg on the market. And I got what I wanted for 6 hryvnia. I did it yesterday, today I will bake something. In the morning I tried it, the taste is excellent, not sour. Recommend
  • Soft curd (cream cheese) at home
  • and this is my weighing machine
  • Soft curd (cream cheese) at home

Note

Believe me, it's very simple and much cheaper than buying a ready-made one, and of course it is a natural product without preservatives. Such tenderness cannot be achieved from ordinary cottage cheese, it is too grainy.

natamylove
Zubastik
, you asked about homemade cream cheese. I have been preparing it for 2 months now, and I am very pleased with it. Yesterday I was making tiramisu, I liked it.

The technology is to boil 3 liters of milk (I take homemade milk from the market), let it cool to a state of "well warm", but not hot. Introduce sour cream as a sourdough, any store, 250-300 grams. Wrap up in a blanket at night. In the morning you will receive a pot of yogurt (very tasty by the way). Then you put it in a gauze bag and weigh 6 hours. As a result, you get a delicate cream cheese. We also use the serum later. I forgot, after you get the yogurt, remember to set aside 300 grams of this yogurt for starter next time.
The output is somewhere 1 to 2. From 3 liters of milk you will get 1300-1500 grams of cheese cream, depending on how you weigh it. If I don't use it right away, I store the cheese cream in the refrigerator for up to a week. It remains tasty, slightly sour, but this is not particularly reflected in finished products. Now I regularly take 2 three liters of milk once every 10 days, and I get a lot of cream cheese, and my soul unfolds.
Here is a link where I described the process of making cream cheese with pictures.
I love this method, and it's cheap and useful. I take natural milk. All the same it turns out much cheaper.
🔗
Zubastik
natamylove, this is a class !!! I'll try to make it with 1.5 liters - I have a yogurt maker so that I don't wrap it up at night !!!
But I don’t have a suitable bag, shouldn’t you use ordinary large gauze, but something like nylon? Do I get it right?
I want to cook all tiramisu and it doesn't work out, we rarely sell Mascarpone, and if they do, they sell it - 450 gr. it costs almost 500 rubles, and I don't really like it - it’s solid fat.
natamylove
I sewed a 2-layer gauze bag for the occasion. Because I cook regularly. Probably I had a difficult childhood, I didn’t gorge on dairy, but now the prices are so high, so I’m doing it myself.
Actually, what you can do is not mascarpone, but soft cream cheese, like Philadelphia. You can do Mascarpone if you weigh sour cream. But I haven't tried it, this option suits me, especially since I'm not a slim woman
Tanyusha
natamylove must be hung or you can fold it back on a sieve, putting more gauze on it.
Zubastik
And I thought that Mascarpone and Philadelphia products are the same. Here is a general store called, we don't sell Philadelphia at all, Mascarpone appears at least occasionally. Or maybe it won't even look like Philadelphia, but like Ricotta? I tried Ricotta - a very soft thin curd, Mascarpone for me is very heavy creamy cream, I can't even imagine Philadelphia.
natamylove
I have not tried ricotta, but it probably looks like the description.
In any case, try it, I am very pleased, thanks to this little discovery, good dishes have been added to my table.
And my mother also told me, everything that you see in stores, in beautiful packages, and with import names, someone once made at home, buns do not grow on trees.
natamylove
tanya1962
oh I don’t know, I was hanging. 5-6 hours are needed. If in a sieve, it will probably float in a sieve, and there will be no effect, you need the serum to go away
Tanyusha
natamylove, and why will it float, if you put a sieve on a saucepan, then the whey will go into it, I make cottage cheese from kefir and everything turns out fine.
natamylove
Yes, then it will work out, it's just that I didn't present it that way
natamylove
Structure
2 liters of milk (bought at the market)
150 g store sour cream for sourdough
Preparation

I took 2 liters of homemade milk, boiled it, allowed it to cool to 45-50 degrees and introduced sourdough (sour cream from the store 150 g), wrapped it in a blanket until morning - we will get delicious yogurt, then we will weigh it in a bag of gauze for 5 hours.

Output
300 g I put the starter culture in a jar for the future, 900 gr of whey dripped And curd 800 gr.

My impressions are that this curd is less grainy, tender, soft, there is a little sourness, but not very much. According to the usual technology, cottage cheese turns out much less, but I also like it less, in order to eat it, I need a lot of sour cream. I use it for making curd cakes ... and not only
here is an example of what I make from this curd-

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=422.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=422.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=422.0

Picture.jpg
Soft curd (cream cheese) at home
Lenny
Natalie, how do you get such a clean, transparent serum? For me, with this option, for some reason, the whey seeps along with the curd. More layers of gauze or something to screw on?
Aunt Besya
Quote: natamylove

I have not tried ricotta, but it probably looks like the description.
In any case, try it, I am very pleased, thanks to this little discovery, good dishes have been added to my table.
And my mother also told me, everything that you see in stores, in beautiful packages, and with import names, someone once made at home, buns do not grow on trees.
Our mothers are our wisdom!
Svetlanaur
natamylove Thank you so much for such a wonderful recipe tovorzhka! Yesterday I made a curd, that's something! The son does not like cottage cheese, but after trying this one, he said: "I ate and enjoyed it!" Now I want to try to make cheesecake and tiramisu from it. And in general, this curd will now be constantly on our table!
arxideia
Class
Today I will do it according to your recipe.
And what consistency should the mixture of milk and sour cream get?
I understand that something similar to yogurt or sour cream?
shakti
Save - help !!! I don't know whether it worked out for me or not ...

So 2l milk is not store-bought, store sour cream 21% Kremez 150g. I added sour cream to warm milk, wrap it up in a stir. Wait sprinkled on cheesecloth noticed the consistency stretching like "snot" as they say in the topic about yoghurts. Should it be so or does it ultimately not affect the curd?
shakti
The curd turned out to be very tasty !!! I selected the starter for the next time, and how many times will it be active? Thank you so much!!!
pygovka
natamylove, Natasha, is this cream cheese good for cheesecake?
Aygul
I read it very carefully several times and thought: "So this is what I do! Cream cheese. I need to tell everyone what a craftswoman I am."
Only in milk I do not add store sour cream, but Lactin's leaven for cottage cheese. It is on her that I get a magic creamy structure
Rada-dms
Aygulwhat kind of leaven?
Aygul
Mashulya
natamylove, thanks for the recipe, I'm taking it to your bookmarks. We have no mascarpone in our village, there is nothing of the kind, and this curd will become a lifesaver

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