How to Make Your Own Cream Cheese at Home? ???? 3 Different Cheese Recipes in Just 5 Minutes!
Cheese lovers, rejoice! ???? In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! ????????
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Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste
Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste
Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste
• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.
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GoodCook AirPerfect Pizza Pan | Ricotta Fruit Pizza
Indulge in a delectable Ricotta Fruit Pizza creation using the GoodCook AirPerfect Pizza Pan! ????????
Discover the AirPerfect Advantage:
Uniform heating for the ideal crust.
Air insulation for a delightful, crispy base.
Effortless cleanup with the nonstick surface.
Find it now at Target ????➡ [ and elevate your pizza game today!
Sweet Vanilla Ricotta Creams | FOOD | Great Home Ideas
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Sweet Vanilla Ricotta Creams with Fruit Salad
3 Delicious Pizza Recipes
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Spicy Sausage Pizza
1⁄2lb hot Italian sausage, removed from casings
16oz pizza dough, store-bought or homemade
1 cup tomato sauce
3⁄4 cup Galbani ricotta cheese
1⁄2 red onion, thinly sliced
1 cup Galbani mozzarella cheese, shredded
1 chili, sliced (or 1 tsp chili flakes)
White Mushroom Pizza
16oz pizza dough, store-bought or homemade
1 tbsp oil
2 cups mushrooms, sliced
3 cups spinach, chopped
3 garlic cloves, minced
1 tsp fresh thyme leaves
1 tsp rosemary, chopped
1 cup Galbani ricotta cheese
1 cup Galbani mozzarella cheese, sliced
salt and pepper to taste
Grilled Veggie Pizza
2 tbsp olive oil
1⁄2 red bell pepper, sliced
1⁄2 orange bell pepper, sliced
1 zucchini, thinly sliced
1⁄2 cup red onion, sliced into rings
2 tsp Italian seasoning
salt and pepper to taste
16oz pizza dough, store-bought or homemade
1⁄2 cup tomato sauce
1⁄2 cup Galbani ricotta
1⁄2 cup Galbani mozzarella cheese, sliced The Domestic Geek is Hosted by Sara Lynn Cauchon
Plant Based Cold Ricotta Pizza/Vegan- Easy for Beginners
This Cold Ricotta Pizza is perfect for snacking, entertaining or a meal. Full of fresh vegetables and tofu ricotta brings this together with the easiest homemade pizza crust. Make the crust from pantry stables, and use up veggies in in your fridge. My tofu ricotta adds extra protein to this delicious cold pizza.
Still struggling to meal prep? Order my FREE E BOOK and I'll show you how to shop, plan and some of my favorite recipes to get you started on the Starch Solution.
Pizza Dough
Ricotta Tofu
1 block Extra Firm Tofu
2 tbsp nutritional yeast
2-3 garlic cloves
1 tbsp Apple Cider Vinegar
handful of fresh basil
zest and juice one lemon
3-6 tablespoons water as needed
salt and pepper to taste
Break up tofu into food processor and add remaining ingredients except the water.
Process mixture until even consistency add the water 1 tbsp at a time
Spread on to your baked pizza crust and top with fresh vegetables or fruit if you would like a dessert pizza, you can add 1 tbsp of maple syrup to the Ricotta and omit the Basil.
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DISCLAIMER: This video and description contains Amazon affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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Pancetta, basil, ricotta, hot honey #pizza
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Playing around with some crispy pancetta, hot honey, fresh mozz, ricotta, basil and hot honey on a Neapolitan-ish pizza. Cooked in the Roccbox at 750.
Dough recipe and much more @PatioPizza