This Homemade Cream Cheese are just perfect and so easy to make with just 2 ingredients needed!
Where can I buy a cream cheese in the Philippines? Cream cheese are available at all major supermarket in Metro Manila and major cities. You may also purchase it in online store at a hefty price and shipping fee. The brands I usually see in supermarkets are Philadelphia, Pauly Cream Cheese, Emborg and Magnolia Cream Cheese. I have used Pauly Cream cheese many times though.
However, some may still not have access to buying this cream cheese ingredient. So if you’re dying to cook some recipe for the longest time and really badly needed a cream cheese. Here’s a recipe you can definitely rely on. In fact in my recipe of “Sex in the Pan” I made last Christmas 2018, I used my homemade cream cheese recipe because the supermarkets are all out of stock. So why not make my own cream cheese!
And you know what, everybody loves it and they didn’t even know I only used milk and vinegar for my cream cheese! If your going to ask me if I saved money, yes you’ll save about 160 pesos versus buying the ready made for about roughly 250 pesos per 8oz or 550 pesos per 1kg. The fresh milk I bought is just around 90 pesos per liter.
So I hope this recipe will help you just iin case you don’t have access to cream cheese. In fact, I’m planning to use this cheese for all other recipes and experiment more. Happy cooking and enjoy!
Yield: 1 cup/8oz
HOMEMADE CREAM CHEESE
4 cups full fat/whole milk or full cream milk (I use Magnolia fresh milk)
3 tbsp lemon juice or white vinegar
Note: A full fat milk should contain about 8-10 grams of fat at the back of Nutrition Label. Do not use non fat, skim milk or low fat. You need a high fat liquid milk.
- In a pot, pour in milk and heat over medium to low heat to come into a simmer (not boil). Stir the milk constantly to prevent from scorching.
- Once it starts to simmer, add in lemon juice gradually (a teaspoon at a time). Gently stir the mixture for about a minute and add in another teaspoon of lemon juice. Do the same thing for the last part of lemon juice.
- By this time you will see the milk starts to curdle in little round chunks. It means you’re in the right track. The milk curdles are the cream cheese you’re going to strain. You can turn of the heat at this point and let it cool for a minute.
- Prepare a big mixing bowl and place a round strainer on top and line your strainer with a cheesecloth, mesh cloth (any thin cloth or you may also use a handkerchief if you really can’t find any). Your goal is too catch all the milk curdles and separate the liquid or milk whey.
- After straining it, leave it dripping from the strainer for about 15 minutes until all liquid has drained away.
- Then you can start adding it to the blender to make it smooth. Just spoon the curdles and transfer it into the blender or food processor.
- You may need to add a teaspoon of liquid drippings (milk whey) from the bowl to make the cream cheese smoother if it becomes too thick and hard to blend.
- Blend the milk curdles until very smooth.
- Your cream cheese is ready for use. You can let it cool in the fridge to let it solidify or form it into a block.
- Happy cooking and enjoy!
This recipe goes well with:
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