HOMEMADE CREAM CHEESE
My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.
Provided by Mirj2338
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring milk and salt very slowly to the boil.
- Remove from heat and stir in white vinegar.
- Leave to cool.
- When cool pour mixture into a muslin bag and allow to drip.
DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
- Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
- Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
- Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
- Copyright 2016 Television Food Network, G.P. All rights reserved
HERBED CREAM CHEESE DIP
A cream cheese based dip flavoured with a mix of fresh herbs. We have enjoyed this spread on rounds of sliced cucumber and also in pastry cases topped with smoked salmon. The mix of herbs and amounts can be varied to taste and availability.
Provided by ballarat
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Blend or process all ingredients until smooth.
- Store covered in refrigerator for at least 2 hours or preferably overnight before using to allow flavours to develop.
SIMPLE CREAMY HOMEMADE CREAM CHEESE
How to make delicious, soft homemade Cream Cheese using a super-simple method and 3 ingredients you probably already have in your kitchen
Provided by Samira
Categories DIYs
Time 10m
Number Of Ingredients 4
Steps:
- Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
- As soon as it boils, add the lemon juice and then turn off the heat.
- Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
- Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.
- Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.
- Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
- Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
- If you want to add any additional herbs/flavourings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce.
Nutrition Facts : ServingSize 1 Tbsp, Calories 76 kcal, Carbohydrate 6 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 125 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
HOW TO MAKE CREAM CHEESE
We're going to use plain old yogurt, a little bit of salt, and a lot of time to make an easy and incredibly delicious homemade cheese. I found some sheeps' milk yogurt at the farmers' market, but I've done this with regular cows' milk yogurt and it works beautifully. The taste is more flavorful and tangier than regular cream cheese.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time P3DT20m
Yield 12
Number Of Ingredients 3
Steps:
- Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
- Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
- Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
- Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
- Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 1.2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 213 mg, Sugar 5.3 g
CREAM CHEESE ICING
Make and share this Cream Cheese Icing recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Soften cheese and butter.
- Beat well.
- Add sugar and vanilla.
- Beat again.
- Spread on cooled cake.
Nutrition Facts : Calories 296.9, Fat 15.5, SaturatedFat 9.1, Cholesterol 46.5, Sodium 142.7, Carbohydrate 38.7, Sugar 37.7, Protein 1.8
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
WHIPPED CREAM CHEESE (HOMEMADE)
Make and share this Whipped Cream Cheese (Homemade) recipe from Food.com.
Provided by vintagenovelty
Categories Spreads
Time 7m
Yield 16 tablespoons, 16 serving(s)
Number Of Ingredients 2
Steps:
- NOTE: you can try softening the cream cheese in your microwave, or leave it out on your kitchen top for a while (about an hour or two).
- Using your mixer, beat the cream cheese until whipped.
- At this point, you can gradually add in the milk until you get your desired "whipped" consistency.
Nutrition Facts : Calories 53.6, Fat 5.3, SaturatedFat 3.3, Cholesterol 16.8, Sodium 45.3, Carbohydrate 0.5, Protein 1.2
CREAM CHEESE FROSTING
Steps:
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
VEGAN CREAM CHEESE
Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved
Provided by Jessica Gooch
Time 15m
Yield Makes 400g
Number Of Ingredients 4
Steps:
- Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
- Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
- Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.
Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
HOMEMADE CREAM CHEESE (MAKE YOUR OWN)
Make and share this Homemade Cream Cheese (Make Your Own) recipe from Food.com.
Provided by Starfire aka Wendy
Categories Low Cholesterol
Time 12h30m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk and buttermilk into a large pan and suspend the thermometer in the milk.
- Cook over medium heat, stirring occasionally until the termperature reads 170 degrees.
- Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).
- Line a strainer with several lavers of moistened cheesecloth and set it inside a large bowl to lift the curds from themilkmixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes.
- Let curds drain at room temp for 2 to 4 hours. Remove the cheese from the cheescloth and place in blender with the salt. Blend until creamy.
- Store the cheese in small containers with tight fitting lids and refrigerate.
- Cheese can also be frozen thawed and then beaten again in blender until creamy.
Nutrition Facts : Calories 227.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 35.8, Sodium 312.8, Carbohydrate 18.6, Sugar 21, Protein 13.2
CREAM CHEESE CRUST
Provided by Food Network Kitchen
Time 4h
Yield 1 disk dough
Number Of Ingredients 6
Steps:
- Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.
This 3 Ingredient Chocolate Cream Cheese Recipe uses cocoa and agave (or honey) for a homemade chocolate flavored cream cheese that's quick and easy to make. And the low-fat cream cheese makes it Weight Watchers friendly. It's the perfect chocolate spread for bagels, toast, rice cakes, crackers, pancakes, waffles and fruit!
Provided by Terri Gilson
Time 5m
Number Of Ingredients 3
Steps:
- Mix all ingredients together until combined.
Nutrition Facts : ServingSize 1 tbsp, Calories 40 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 67 mg, Fiber 1 g, Sugar 3 g
HOMEMADE CREAM CHEESE
Provided by Michael Symon : Food Network
Categories condiment
Time 20h15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
- Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
- The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
- The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)
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