Easy to make Cream Cheese: How to make Cream Cheese!

A few years ago

........when my two oldest children were still teenagers and we still lived on the big farm (the one that was eventually going to make me independent from the worlds hussle and bussle and all, live off the land etc... but that's a story for another day)

I raised a small herd of Alpine and Nubian cross goats for their milk and a Jersey cow, "Daisy" who was my special "baby". She was quite a goofy little cow who would have been worthy of being featured as a cartoon as she sure as heck thought she was a puppy and was underfoot wherever I went. She thought she was too good for the barnyard and used to escape. When I went into town she spent most of her time waiting around in the garage. On one occasion she even left her calling card in the middle of my kitchen floor. (I'm off on one of my tangents again)

Having been born and raised a city girl never in my wildest dreams could I have imagined how much milk I would have to process daily. (pasteurize)

Even with my hollow legged teenagers and their many friends coming and going, we still couldn't drink enough and cook enough with milk and cream to use it all up.

Wasting food was a no-no and as I couldn't figure out how to ship all the extra milk to Africa before it went bad I learned how to make cheese.

A block of pressed Ricotta
A block of pressed Ricotta
Queso Blanco with dried Apricots
Queso Blanco with dried Apricots
Feta
Feta

Cheese making goes back thousands of years and there are probably thousands of ways to make many thousands of style of cheeses.

My first stop in this new venture was as always the library, I took home every book and read and read. It didn't sound too hard all I needed as far as equipment was concerned I had already in my kitchen. Most of the books suggested to start with making cream cheese.

 

The same as there are quite a few types of cream cheeses, there are also different ways to make cream cheese. Even though I sold the farm and the animals a few years back I still make cheese on occasion especially when I know a big crowd of company is coming. I'll share three of my favorite recipes here that I found the easiest, best textured and most of all best tasting.

 

Cream cheese in simple terms is strained yogurt. If you remove the whey from it, the solids are a cream cheese. Most cheeses have their own "personality" which is given to them by using different acids, mesophilic-m cultures, different amount of rennet, pepsin and different temperatures etc... Before I lose you let me back paddle a bit...

Cheese making is the process of removing water from dairy milk. Milk is mostly water. For example cows milk, contains over 85% water. Once the water has been removed what remains are the solid components of the milk. Fat, protein, lactose and minerals.

The style or character of a cheese is determined by how much water has been removed. Soft cheeses like cream cheese or feta contain more water than a hard cheese like Edam or a Gouda. Now Romano or Parmesan which are considered to be a very hard dry cheese contain almost no water at all.

To remove water from milk can be done in a number of ways.

The simplest method is to add an acid such as vinegar or lemon juice directly to the milk. A other slightly more complex method uses a 'good' bacteria to create an acid in the milk. These bacteria also provide flavor and character to the finished cheese.

 

Quick basic things to know about milk!

Cheese can be made from Raw milk: Straight and fresh from any dairy animal. (goat, sheep, cows, water buffalo, ..... etc) Raw milk is not readily available for us to buy anymore. So what we have to work with (if we do not have a Daisy cow in our garage) is store bought milk.

By law all store bought milk has to be Pasteurized milk: The process of pasteurization is to heat the milk to 165 degrees Fahrenheit/74 degrees Celsius and keep it there for at least 15 seconds. Or heat it to 145 deg. F/63deg.C and held there for 30 minutes. Then quickly cooled in an ice bath.

Homogenized milk: The process of homogenizing milk Which means that the cream particles or the butter fat have been mechanically broken up into microscopic particles. This is done to prevent the cream from separating from the milk.

 

 

 

Equipment needed for cheese making!

Most households have all the necessary equipment on hand for making cream cheese:

~Large double boiler pot (the inside one should be stainless steel, or enamel some of the acids could react with aluminium or copper)

~Lid or plate to cover inside pot

~Strainer or colander (I prefer stainless or enamel to plastic but plastic will work fine too)

~Large stainless steel, glass, or any other bowl large enough so that the colander fits into without it resting on the bottom. (large stock pot will work fine too) 

~New white dishcloth (washed to remove the sizing out of fabric), or cheesecloth (oddly enough I don't think that the cheesecloth really workes all that great... not durable)

~Ladle

~Measuring cup and measuring spoons

~Kitchen timer (optional)

~Good food thermometer (I use my candy thermometer)

~Sanitizer for all equipment and kitchen work area

 

Depending on the type or style of cheese you would like to make you will need some of these acids or coagulants. Some cheeses need both, see recipes.

~Lemon juice

~White, Cider, or Red Wine vinegar

~Mesophilic-M culture

~Thermophilic culture

~Rennet

~Pepsin Tartaric acid

~Calcium Chloride

Yogurt cheese!

My brother-in-law is originally from Lebanon. This is his recipe for Labneh which is a Lebanese soft fresh cheese that is made from yogurt. You simply need to drain the whey out of yogurt. It really is the easiest cheese to make. Then eaten with pita bread.

Ingredients

~1 gallon/4 liters of whole milk

~1/2 cup +1 tablespoon/ 140ml plain yogurt (or 9 tablespoons)

Methodology

~Pour milk into double boiler and heat milk stirring occasionally until it starts to bubble and rise.

~Take out the pot of milk and replace the boiling water with cold then replace milk so it can cool down to about 110 degrees Fahrenheit/45 degrees Celsius.

~Add yogurt and stir thoroughly.

~Cover with lid and let sit overnight in a warm draft less place. (I put mine into a lukewarm oven I pre-heat the oven to around150-160 degree Fahrenheit/60 degrees Celsius then shut it off overnight.)

You now have a pot of yogurt.

~Place dishcloth or cheesecloth in colander, pour in yogurt, gather up corners, and kind of squish down the yogurt into a ball in your cloth (as of now this is a technical term), tie butcher twine or elastic around neck of 'bag', hang over a bowl for the whey to drip out for 3+ hours preferably overnight.

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If you do not want to start from scratch you can also buy ready-made plain yogurt. Pay attention to only buy the kind that is all natural without added gelatin.

~Place dish or cheesecloth in colander, pour 2 quarts of yogurt into a dishcloth, gather up corners, kind of squish down the yogurt into a ball in your cloth (as of now this a technical term), tie butcher twine or elastic around neck of 'bag', hang over a bowl for the whey to drip out for 3+ hours preferably overnight. This makes a nice tangy spread super on pita bread or bagels. It has a slightly tangier taste than the phily for instance but can be used in the same recipes the same way. It has to be eaten within a week of preparation.

Cream Cheese

Ingredients:

1 gallon milk either cows or goats milk

!/2 teaspoon mesophilic-m culture

2 tablespoons diluted rennet (to make diluted rennet add 2 drops to a 1/4 cup water)

~Pour milk into double boiler and heat to 80 degrees. Remove from heat but leave in double boiler warm hot water add in the mesophilic-m culture while stirring. Stir well for 1minutes then add the rennet again while stirring. Stir well for 2minutes. Cover the pot with lid and let sit undisturbed at room temperature for 12 to 18 hours.

You now have a really nice tasting thick yogurt. Slightly less tangy then the Labneh recipe above.

~Line your strainer with your clean dishcloth, pour in yogurt, gather up the corners of you cloth, and (let's use our official and highly technical term) kind of 'squish down' the yogurt into a ball in your cloth, tie butcher twine or elastic around neck of 'bag' tightly, hang over a bowl so that the whey can drip out. This should take about 8-9 hours. The longer you drain it the more solid or dryer the cream cheese gets. Make sure that you hang the cheese 'bag' high enough over the bowl so that it clears the accumulating whey. Once the dripping is done what's left in your 'cheese bag' is your super duper way better then the store-bought "phily". You can add a little salt, some of your favorite herbs and garlic at this point for an awesome herbal cream cheese. Or some well drained pineapple, or... your imagination is the only limit. Use this cream cheese in spreads or cheesecake. (if you add any type of fruit remember to really drain it well so that it wont go runny on you, also if you're planning on making a perfect yum delicious cheese cake, drain the cheese for an extra half hour or so)

I usually let it drip overnight, that means that I have cream cheese ready for breakfast bagel in the morning.

Remember 'waste not want not'... use the whey in a pancake or waffle batter instead of milk or water. It also gives homemade bread a nice flavor.

Queso Blanco

This cheese is more solid than the cream cheese. Little bit almost soft rubbery and it can be sliced. Perfect crumbled in lasagna. You can add garlic and herbs or chili peppers or onions or dried and chopped apricots, again the options are limitless. I added this recipe because it is just sooooooooo easy and good. It will stay crumbly and not melt. If I remember right this is a Latin American cheese which is traditionally used in soups. (perfect in stir-fry's too)

Ingredients:

1 gallon of whole milk

1/4 cup of either red wine vinegar, cider vinegar or lemon juice

Methodology:

~Heat Milk in double boiler to 185degrees Fahrenheit/85 degrees Celsius

~Remove from heat

~Slowly stir in either of the vinegars or lemon juice

~Keep stirring for 5-8 minutes

~Soft curds will form

~Before pouring curds and whey into cloth lined colander add your flavorings. However remember if your making an herbal flavored cheese the cloth you use will not be usable for sweet flavored cheeses anymore.

~Continue the same as with the cream cheese recipes. Let drain for 7-8 hours.

Halfway through the draining time you can scrape the cheese into an open ended mold (soup can with both ends cut out). Stand 'mold' straight in colander as it still needs to drain, use a glass that fits inside the 'mold' as weight or press on top of the cheese.

If I plan to make a dessert cheese to go with wine I use the lemon juice instead of the vinegar because the lemon aroma augments the fruit flavors.

Cheese making: a great new hobby!

After two or three batches you'll find the cheese that is the one for you. In a pretty ceramic bowl home made Cream cheese or Queso Blanco with some home made soda crackers make perfect Christmas gifts, and great hostess gifts.

Enjoy

If you would like to check out a great site on cheese making with great pictures too check this one out here http://www.cheesemaking.com/

some pictures courtesy of http://www.sxc.hu/

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Comments 150 comments

Zsuzsy Bee profile image

Zsuzsy Bee 3 years ago from Ontario/Canada Author

Hope you get a chance GetitScene to make this sometime. Honestly, it is not hard at all but a lot of fun even on a boat.

Thank you for taking a look and for commenting

regards Zsuzsy


GetitScene profile image

GetitScene 3 years ago from The High Seas

Hey this was pretty darned cool!


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

I had printed out this wonderful hub ages ago and finally got around to making the cream cheese. Wow! I'm so glad I did! Not only is it super creamy, but it's also flavorful. I don't think I'll ever be able to stomach Philly cream cheese again! We can buy rennet tablets here in the pharmacies, so I had to work with dissolving it since I don't have the liquid rennet. You really know what you're talking about. I'd never thought of using whey in pancake batter or bread, either, so thanks so much for the tip!


Zsuzsy Bee profile image

Zsuzsy Bee 4 years ago from Ontario/Canada Author

I have a hub in the works for a couple of different cheese-cakes... should be up and ready in a week or two

Happy, hoppy Easter

zs


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

Wow, I feel motivated to try homemade cheesecake made from homemade cream cheese! Thanks so much. I'm fascinated by the concept.


Zsuzsy Bee profile image

Zsuzsy Bee 4 years ago from Ontario/Canada Author

Hiya Vespawoolf, I find that cheesecake made from homemade cream cheese tastes a bit more acidic which at the same time makes it taste lighter... not as heavy on the stomach.

hope you get a chance to try it too

Happy Easter

zs


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

Wow, sounds delish! Enjoy the cherry cheesecake. Is the cheesecake yummier with homemade cream cheese vs. Philadelphia?


Zsuzsy Bee profile image

Zsuzsy Bee 4 years ago from Ontario/Canada Author

Vespawoolf, glad you dropped in for a visit. I just bought enough milk today so I can make a 4x batch as I want to make a couple of cherry-cheese-cakes for Easter Sunday afternoon snack for my gang... yum yum

Have fun making your cheese.

regards Zsuzsy


vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

I haven't been too successful at cheese making, but I am capable of draining yogurt and do it often to make tzatiki. I had never thought of using yogurt cheese as a substitute for cream cheese, though, until you mentioned the similarities between the two cheeses. So...I'm going to give it a try or else try my hand at cream cheese making. Thank you for an awesome hub!


Zsuzsy Bee profile image

Zsuzsy Bee 4 years ago from Ontario/Canada Author

Easy and fun. Thank you for taking a look and for commenting Entourage_007.

regards Zsuzsy


Entourage_007 profile image

Entourage_007 4 years ago from Santa Barbara, CA

I had no idea that cream cheese was this easy to make, great article!


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

longie, thanks for taking a look and for commenting. I mentioned that the home made cream cheese tastes a bit more acidic than the boughten 'philly'. The amount of bacteria turning the milk into a cream cheese it is hard to control in a 'home-made setting'. With other words you're not doing anything wrong... there are quite a few variables that contribute to the taste of the cheese... the time it takes to turn the milk, the room temperature, the accuracy of your thermometer, the strength or age of your 'turner' (yoghurt starter) etc.

I find that the cheeses I make in the heat of the summer are more acidic than the ones made in the fall or spring... After making my own cream cheeses for so long I almost find the boughten kind to be bland and not as full flavoured. Just my opinion

regards Zsuzsy


Longie 5 years ago

I have been making cream cheese for a very short time, it is great, very successful but if I compare it to shop bought Philly I find it tastes rather acid. Can you tell me what I an doing wrong


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

csue, thanks for reading and commenting.

good luck with your cheese making...

regards Zsuzsy


csue 5 years ago

I love this easy recipe!! I am making cream cheese right now, maybe I will try the pineapple this time. Your hub is fantastic! I have also tried you pizza crust recipe, my family LOVED it. I have my own milk cow, Lucy. So, I can truly understand you when you said you did not want to waste any of that beautiful milk. Might you share a recipe for cottage cheese. I've never made it and really want to try.


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

homemadechris, thanks for dropping by and for commenting. To be totally honest I wouldn't say that the home made versions are going to be much cheaper as you will still have to buy your milk etc. (that is unless you have your own Daisy cow). The good thing is that you'll know what all you've added.

After the many years that I've been making these recipes I prefer the taste of these homemade cheeses to the ones I can buy.

Hope you have a chance to try them out too.

regards Zsuzsy


homemadechris 5 years ago

Your site is very refreshing, I am looking to making foods without alot of additives also the price of cream cheese is almost 2.00 here in texas. I am glad I found your site. It made me smile!!!


Smith 5 years ago

Thank u so much.Am all ewxcited about making my very own cheese now!


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Hiya Smith, I have made cheesecakes with my yoghurt-cheese on many occasions. The only hint I have to give you is make sure you let it "dri-dry" extra long. The tartness really doesn't matter because of the toppings that I use is sweet. (mainly cherry pie filling as that is my favourite). Thanks for reading and for commenting.

regards Zsuzsy


Smith 5 years ago

Hi,I loved reading your post and found it reallyy fascinating,just one doubt though,can the yoghurt cheese be used to make a cheesecake? or a cream cheese frosting?or will it be too tart?cuznhere in India,this is the most accessible ingredient unlike rennet and the m-culture.:)


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Thank you for taking a look and for commenting. I just made a double batch of cream cheese with crushed pineapple. The verdict from my whole gang "... why didn't I make a larger batch..."

regards Zsuzsy


talfonso profile image

talfonso 5 years ago from Tampa Bay, FL

I gotta try those recipes! I always wanted to make cheeses - so cheap and tasty!


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Alysia, years ago when I had my own Daisy cow making cheese was a matter of not wanting to waste all that beautiful milk. Now I make it just for fun, and to be honest I prefer the taste of the cheeses that I make to the stuff I can buy... I guess it becomes a matter of preference.

Thanks for taking a look and for commenting

regards Zsuzsy


Alysia 5 years ago

This is a great little page. Thank you for sharing. I am looking forward to making the cream cheese shortly once I can find the cultures. I think you are right about it not being cost effective unless getting the milk on wholesale (even down here in NZ with all the cows) but im going to check the current prices in the supermarket for the cream cheese when im out tomorrow and compare it just to see. Having really enjoyed fresh home made icecream and other such home made delights I reckon it will be well worth it :)


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Erin, thanks for reading and commenting.

good luck with your cheese making...

regards Zsuzsy


Erin 5 years ago

Very interesting read! I just started making cheese a few weeks ago and love learning everything I can. I haven't made cream cheese or yogurt yet, but I plan to very soon. I trade eggs for fresh cows milk to our neighbor that has a dairy. I have only made farmer's cheese and butter. I didn't know you could use the whey in other things. I have read that you can use the whey as a started culture for your next batch of cheese, but I haven't tried that yet. I am finding it hard to find cultures unless I order online, so I may try the whey culture soon.


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Kelly, unless you use that you're making everything from scratch as a selling point--- Absolutely No Additives etc... and therefore charge more for your cheesecakes--- And unless you can get your milk on wholesale I do not think that it is more cost effective. Obviously you need to get paid for the time you're spending making the cheese too...

For a good sized cheesecake you will need to probably make a triple batch of the cream cheese... that's 3 gallons of milk approximately, your time, all before you can even start to make the cakes... you need lots of room in the fridge etc...

The downfall of most of cottage businesses is the cost of all the supplies which drives the price of the finished product up...

Good luck, let me know how it goes

regards Zsuzsy


Kelly  5 years ago

Thank you for the information. I was trying to see if it would be cost beneficial to start to make my own cream cheese. I make cheesecakes as a side hobby/business. What is your opinion???


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Kelly, the amount of cheese you get is different every time. It depends on how long you let the 'cheese' drain, how much fruit, nuts etc you add into it. I use the same ceramic container for my finished product I'm not 100% sure but I would thing that it's about 7-8 ounce capacity.

You have to try making it and see when it's perfectly right to your liking... some people like their cream cheese to be softer and other like it dryer...

hope this helps

regards Zsuzsy


kelly 5 years ago

how many ounces of cream cheese do you get from one gallon of milk?


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

worldword, thanks for taking a look and for commenting.

regards Zsuzsy


worldword 5 years ago

thx i guess this helps


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

chechetka, thank you for taking a look and for commenting.

kindest regards Zsuzsy


chechetka profile image

chechetka 5 years ago from London, UK

Wow, what a great hub! I am not sure I will actually try the recipes (as my partner does not eat any dairy) but I have learnt lots of new things about milk and cheese. Very informative and helpful. Thanks a lot!


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Tashagirl, thank you for taking a look. The vinegar doesn't leave much of a taste behind. I really love the cheese that I make using red wine vinegar. It really doesn't matter which you use to curdle your milk they all taste great. The most important thing to remember is to heat the milk to the accurate temperature mentioned.

regards Zsuzsy


Tashagirl 5 years ago

Really looking forward to trying your recipe. Would make it right now if I had anymore lemons, or if I could find my bottle of rennet.I have the mesophilic - m (whatever) stuff. unsure about using vinegar instead of rennet because of flavour. Any other hints?


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Lisabeth Olson, thank you for stopping by. It never stopped to amaze me of how much milk I had to processe twice per day when I still had my little Daisy.

regards Zsuzsy


Lisabeth Olson 5 years ago

I have just made some cream cheese from another recipe I got from www.chickensintheroad.com. I have made it one time before because it can be made into Velveeta (my BO's fav). I guess that is only a name brand and not a real cheese. However, this is. I will have to try your recipe and see which one I like better. I have 2 cows and they are both pets. I get about 10 gallons of milk a day or 40.80 pounds. I am always looking for new recipes I haven't tried as yet.


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

Julie McM, thank you for taking a look and for commenting. I just made a triple batch of cream cheese over the holidays with crushed pineapple. The verdict from the whole gang "... why didn't I make a larger batch..." it really turned out perfect.

good luck to you

kindest regards Zsuzsy


Julie McM profile image

Julie McM 5 years ago from Southern California

Easy to make cream cheese is exactly what I've been looking for. Thanks for all the information.


Zsuzsy Bee profile image

Zsuzsy Bee 5 years ago from Ontario/Canada Author

cheese voyage, for the last 19 almost 20 years I've been making my cream cheese by these methods. I make it as an average once per month now, whereas when we still lived on the farm it was every week, sometimes even two extra large batches weekly (depending on how much extra milk Little Daisy gave). Not once was did I run into any problems. As a matter of fact I have a double batch dripping right now in the kitchen(getting ready for our Christmas cheesecake).

All I can say is that it's important to follow the exact temperature, the exact amounts, and exact methods etc. If you added either your mesophilic or rennet into too hot milk then you killed the live culture. Or maybe it was a too old batch when you bought it...

Remember to use an accurate thermometer

regards Zsuzsy


cheese voyage 5 years ago

i tried making the cream cheese and it totally flopped. after sitting 14 hrs in my jerry rigged doubleboiler (i used a canner with 1 gallon stainless pot inside of it, holding the milk). it didn't thicken at all. i got my mesophilic m and rennet(vegetable) from leeners. any ideas of my problem?


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

malik, what a nice comment thank you. Good luck with your cheese making. I'm just waiting for my batch of Queso Blanco to drip out. I've added fresh walnuts and chopped dried apricots---my favorite for this batch.

kindest regards Zsuzsy


malik 6 years ago

I always thought that cheese making would be very complicated but after reading this article, which I found through google search, I am feeling more confidant about making cheese at home. Especially, I admire the simplicity with which the author has explained what cheese is and the mechanisms involved in cheese making.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

v_kahleranderson, I got into cheese making because my little jersey cow produced tooooo much milk all those years ago but I have been enjoying the cheese making ever since.

Cream cheese and home made bread go hand in hand, I can never wait for the bread to cool down before I cut of the heel and spread creme cheese on it .... yum the best lunch ever..... that's for sure

kindest regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

RT, read the hub again because there are recipes in it that doesn't need rennet or pepsin.

regards Zsuzsy


v_kahleranderson profile image

v_kahleranderson 6 years ago from San Jose, California

I came a while ago, read your hub, and completely forgot to leave a comment. Sorry!. I was so excited about signing up to follow you.

I have been making homemade yogurt for over 20 years now, and have gotten into cheese making only a few times. Cheese making can be intimidating for many people. I know that it still is for me. But I like how you make it seem to easy here, and fun, too.

I bake bread from scratch as well, so it would only seem logical to make cheese. After all, they taste so good together.

I am glad I came by to read your hub. Thank you!


RT 6 years ago

Hi,

very nice article, this.

How to make these cheeses if one does not have access to the mesophilic culture or rennet?

R


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

yalenova, thank you for taking a look and for commenting.

kindest regards Zsuzsy


yalenova profile image

yalenova 6 years ago

Cheese is one of my favorite dish.

Thanks for advice!


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

adorababy, no cream cheese doesn't have to be aged, you can eat it the minute it is finished. Queso Blanco just needs to set for a couple of hours and then you're ready to enjoy.

regards Zsuzsy


adorababy profile image

adorababy 6 years ago from Syracuse, NY

Cheese is one of my favorite condiments. I would definitely love to try making my own. I love cream cheese in particular as you don't have to age them anymore.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Jay, I'm so glad the Queso Blanco worked out as such a great gift for you.

kindest regards Zsuzsy


Jay 6 years ago

Great post! :) I was finally able to give a good friend something she's been longing for for years. She loves cream cheese, but she became lactose intolerant several years ago and you cant get non-lactose cream cheese in stores here. I made the queso blanco from non-lactose "milk" and it turned out delicious. A truly great birthday gift. Thank you.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

thisdamecooks, so glad you stopped by. I never thought of making cream cheese out of powdered milk. Do you reconstitute it to full strength then make it the same way? I'm so excited I must try it... neither did I know that paneer was the same as queso blanco. I have marinated queso blanco in olive oil but usually before I get to that stage half of the batch has evaporated already then I think oh well next time...

Thank you for your comments. I'm going to add powdered milk to my shopping list so that I can try to make cream cheese with it next week.

kindest regards Zsuzsy


thisdamecooks profile image

thisdamecooks 6 years ago

Super post! I lived in Tonga (Polynesia) for 12 years and made all my cheese from full-cream powdered milk. I also supplied the local supermarket with low-fat yogurt and the Indian shops with paneer (same as queso blanco). Queso blanco or feta marinated in olive oil with fresh herbs and chiles makes a terrific hors d'oeuver on crackers or toasted baguette.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Magnus, so glad you found my hub useful. I love making cream cheeses and would like to get everyone interested. It is sooooo easy and definitely great tasting. I made a couple of cheesecakes a couple of weeks ago for our May long weekend. They turned out fabulously.

Thanks for reading and for commenting.

kindest regards Zsuzsy


Magnus 6 years ago

Great post I am living in Thailand since a year back and was making some cheesecakes the other week but only had access to philly which is not as good as the once you can get from good deli's back home I just found your hub a few days ago...and decided to try.

It wasn't easy to get all the ingredients but finally found the rennet at a pharmacy...well anyhow I got to work two days ago and today I tasted the final product and It was just like the once I could get from the deli if not better.

I really wanted to say thanks for these excellent recipes who knew it was this easy...will make a new cheesecake tomorrow using the homemade creamcheese...yum.

/M


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Kabunk, even though my little Daisy was as healthy as can be I still boiled (pasteurized)the milk before we consumed it. Why the raw milk is so much better for cheese making is that its not homogenized and the cream can be taken off the top (if so wanted) if not it just makes for some absolutely fabulous tasting creamy cheeses. I really miss not having my little Daisy. On the other hand I wouldn't know what to do with all that milk now since the kids are all grown and moved away and it's only me. Actually the reason I got into cheese making was that even with my teenagers and their many friends around I still had way tooooooo much milk.

Thank you for taking a look and for commenting.

I hope you get a chance to try making your own cream cheeses. It is a lot of fun and soooooo good.

kindest regards Zsuzsy


kabunk 6 years ago

We can buy raw milk from a nearby farmer. But, he is required to label the containers "Unfit for human consumption".

We locals have known and trusted this farmer for years. So, that's how we get around the law here.

Thankful to be able to drink raw milk in New Hampshire, Kabunk


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

SteveoMc, there is nothing nicer then tasting super fresh homemade cheese. I made a double batch of Queso Blanko yesterday with apricot and walnut... So easy and so good.

hope you get a chance to make some soon

regards Zsuzsy


SteveoMc profile image

SteveoMc 6 years ago from Pacific NorthWest

I had no idea that cream cheese would be so easy to make. I would like to give it a try sometime. Neat informative hub, opening new worlds to me. Thank you.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

suzan_oke, "....a good article about the Gouda cheese..."???

thanks for taking a look

regards Zsuzsy


suzan_oke 6 years ago

I like cheese ... a good article about the Gouda cheese ... very informative and useful for my next hub ... thanks


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Robin this is why this section was added into the article....... check it out under the headline:

Quick basic things to know about milk!

Cheese can be made from Raw milk: Straight and fresh from any dairy animal. (goat, sheep, cows, water buffalo, ..... etc) Raw milk is not readily available for us to buy anymore. So what we have to work with (if we do not have a Daisy cow in our garage) is store bought milk.

By law all store bought milk has to be Pasteurized milk:


Robin 6 years ago

Just wanted to point out that raw milk is illegal in 48 states. California and Oregon are the only two states you can buy raw milk.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Jan, it really, really is easy to make and fun too.

Glad you stopped by.

kindest regards Zsuzsy


askjanbrass profile image

askjanbrass 6 years ago from St. Louis, MO

I love it when Hubs give me great food ideas. I have never even thought of making my own cream cheese. Thanks so much for providing all the necessary information, and not to mention the inspiration. Cheers!


Pip the Kiwi 6 years ago

Thanks so much, i'd really appreciate that. Struggling to find any user friendly recipes online! :-)


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Pip, I have not tried to make these recipes with soy milk. I have a friend though who makes it all the time I will ask for her recipes when she comes back from Florida at the end of next month. I will try to post them here then.

regards Zsuzsy


Pip the Kiwi 6 years ago

Hey, i'm really keen to try making cream cheese for my son who is allergic to dairy... have you ever tried using soy milk for any of these recipes... or do you think it would work? Cheers


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Hello Sir Greek, here in Canada you can buy the cultures, rennet etc at health food stores or even some grocery and drug stores. I would assume that that is the same for you in the UK.

You're the 'yogurt making king' already, that's why I thought you would like to take it one step further and make your own cream cheese. it is just one extra step of draining it and adding your own herbs or flavorings. Adding a 1/2 teaspoon of each garlic and basil makes my favorite and the easiest herbal cream cheese served on a bagel, yum.

If I may suggest, try to make the Queso Blanko made with lemon juice and add 6-8 chopped apricots and 1/4 cup of small walnut pieces or crumbles. There is only one thing to remember, for the cheese to be the right texture the temperature of the milk when adding the lemon juice or wine vinegar needs to be 180-185 degrees Fahrenheit.

Talking about the cheese makes me want to have some right now. I guess its time to make some again.

thanks for taking a look, let me know what you think of it

kindest regards Zsuzsy


De Greek profile image

De Greek 6 years ago from UK

Looks simple, except the 2nd option because I have no idea what mesophilic-m culture and diluted rennet are, or how to get them. However, my trusty Internet Explorer shall once more come through and provide the explanations.

You are a Queen amongs women Zsuzsy and

I thank you for this..:-)


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Hello Debbie I'm sorry I have never tried to make Queso Blanco with balsamic vinegar. If you try let me know how it works. I have tried it with wine vinegar, apple cider vinegar, and even lemon juice but never the Balsamic one.

You can add whatever you like taste wise. Dates and walnuts would make an interesting dessert cheese. Makes me hungry for cheese now. I think I need to go into town to get some milk.

have fun

regards Zsuzsy


Debbie 6 years ago

Thank you for the info. Do you think for the Queso Blanco you could use balsamic vinegar? I'm thinking of adding chopped dates and walnuts. Do you think this mixture would work together?


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Hello Debbie, glad you liked the hub. You can buy the rennet and culture at all the health food stores. Even some of the larger grocery stores carry them. I found rennet at a Food Basic last month (I wasn't looking for it, it was on the shelf beside what I needed).

have fun

regards Zsuzsy


Debbie 6 years ago

Thank you for posting these cheese recipes. I just made yogurt for the first time over the weekend and thought it would be interesting to make cheese. Thank you for posting these recipes for us to try. Can you please tell me where you buy the rennet and cultures? I'm also from Ontario...


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Zsuzsy Bee 6 years ago from Ontario/Canada Author

adrienne2, thank you for taking a look and for commenting.

kindest regards Zsuzsy


adrienne2 profile image

adrienne2 6 years ago from Atlanta

Wowww! Talk about homemade. What a wonderful hub. I will be looking for more hubs of yours.


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Kincha unfortunately each cheese has its own recipe and to get that special result you need to use the right ingredient. I have made cream cheese using only plain yogurt then draining it really well and used that cream cheese for pineapple cheese cakes. The taste has a slightly more acidy flavor but in the heat of the summer that is a preference.

regards Zsuzsy


kincha 6 years ago

oooooh my god, i love cheese cakes alot and i enjoy making then now it looks like things have been made easier for me no more buying cheese cream.....but can i use as an alternative for mesophilic-m-culture?ive tried looking for it with no avail i live in Africa, Tanzania


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Amy, squash the rennet tablet between two spoons then when it's powder-ized dilute it in a few drops of lukewarm water.

Hope that helps, good luck with the cheese making.

kindest regards Zsuzsy


Amy 6 years ago

Hey I was wodnering how to dilute the rennet if you are using tablets? I would like to make the cream cheese recipe but I only have vegetable rennet tablets.

Thanks!


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Leenie so glad you popped in for a visit. Adding flavorings makes the cheeses such a delightful snacks. Basil Pesto is super in flavor, the only thing is the green color makes it a bit odd...kids do not really care for.

kindest regards Zsuzsy


Leenie Pooh profile image

Leenie Pooh 6 years ago

I liked the dried apricot and walnut idea but didn't have any around so I used a trail mix that contained dried fruit, nuts and seeds. Wow! I don't think I'll ever make another batch of cheese that I don't add some type of flavoring too! Next time maybe stir in a little pesto?


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Suzana thank you for taking a look and for commenting. If you do not want to use rennet then try the other way. I gave a couple of recipes that only use lemon juice, vinegar or just

plain yogurt to produce a cheese.

regards Zsuzsy


Suzana 6 years ago

For cream cheese, what can I substitute for the rennet or if it is at all needed? I am a vegetarian. I don't think vegetarian rennet can easily be found - plus I might not even trust that it is animal free!


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Retha you're more then welcome glad you like it. I will be making a large batch on Wednesday as my gang is all coming home for Christmas. Haven't decided yet what kind to make though... probably the herb kind and the strawberry seems to be everyones fave.

kindest regards Zsuzsy


Retha 6 years ago

Made my first batch of the cream cheese with natural yoghurt. I love the tangy taste and feel good that we are not eating a lot of perservatives etc. Thank you for sharing this with all of us.

Greetings from Malawi


Shalini Kagal profile image

Shalini Kagal 6 years ago from India

Dried apricot and walnut? Sounds out of this world - I'll try it in a couple of days and let you know. I'm sure it's going to be a hit with family and friends!

I'll make sure to check the temperature :)


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Shalini, always glad when you pop in for a visit. I made a batch of Queso Blanko a couple of weeks ago and used the lemon juice then added finely chopped dried apricot and small walnut chunks into it... let me tell you it was sooooo good. I served it on a fresh fruit platter as a desert cheese... it all went and everyone loved it. ( the right temp of the milk is important)

kindest regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 6 years ago from Ontario/Canada Author

Patti Ann it is well worth making the cheeses. I continually make them and can never get enough of them. Hope you get a chance to try them soon too.

regards Zsuzsy


Shalini Kagal profile image

Shalini Kagal 6 years ago from India

Loved this hub, Zsuzsy Bee - our company handles diary ingredients so I make cheese at home very often to test the cultures as well as the rennets. I think with what you have up there, anyone can make cheese at home! My favourite is cream cheese with chives but I haven't tried anything like Queso Blanco - sounds delicious!


Patti Ann profile image

Patti Ann 6 years ago from Florida

I am really impressed with all this information - We are big cheese eaters and I will bookmark this and try these recipes - thanks so much!!


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Sandi, thanks ever so much for coming by and commenting

kindest regards Zsuzsy


Sandi 3m 7 years ago

Who needs a recipe book or internet, we have you. Great stuff! Thanks.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Habee, even after I gave up the big farm and all that goes with it I still do the preserves in jars and freezers... I now just keep chickens and ducks. I share all the goodies that I grow and preserve with my kids and friends. I love, love, love to make cheese but I only make small batches unfortunately.

Thanks for taking reading my hub

kindest regards Zsuzsy


habee profile image

habee 7 years ago from Georgia

We are really kindred spirits. I also went through the "live off the land" thing. I don't know how many hundreds of jars and freezer bags of veggies, nuts, jams, picles, relishes, and fruits I preserved. We didn't have goats, but we did have chickens, hundreds of hogs, and maybe a thousnad head of beef, along with one milk cow. I never made any kind of cheese, but I did make butter and whipped cream from Sally's offerings. Great hub!


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

QuickQuestion...as milk is about 85% water and only 15% solids the accurate amount of cream cheese depends on how much the solids are drained. Anywhere from 3 hours to overnight draining makes the big difference of having 1 cup or almost 2 cups of cream cheese.

I hope that answers your question.

regards Zsuzsy


QuickQuestion 7 years ago

hey quick question, if you use a gallon of milk, how much cheese will you get? say for labneh or cream cheese??


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

My largest herd consisted of three cows only, two Charolais for meat and then Daisy the Jersey for milk. So that was not too much work...I loved it.

zs


ralwus 7 years ago

It took me a long time to like store bought milk. It tasted like water to me. Same with cottage cheese too. I don't miss the cows at all. It was a lot of work. LOL Seven days per week! I got some fresh cream a few years ago from an Amishman and showed my wife how to make butter. She was impressed and loved it.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Ralwus, thanks for dropping in. I miss my little Daisy, but heavens only knows what I would do with all that milk by myself now. Even if I were to make all the cheese, cottage cheese, sour cream, butter (which I have never made, by-the-way) etc. I couldn't eat it all. But I do miss the fresh milk though.

kindest regards Zsuzsy


ralwus 7 years ago

As an old farm boy I relate to this. We had a Jersey also for our own consumption. We had 40 Holsteins for business. We made a lot of cottage cheese and butter. I like to make my own buttermilk and sour cream. I must try this Queso Blanco. thanks


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Eaglekiwi, thanks for taking a look and for commenting. Cheese, definitely the creators ultimate delicacies. I made a batch of cream cheese last week with fresh peaches...man-oh-man I was tempted to lick out the bowl, just to make sure I didn't waste even the tiniest bit.

glad you came for a visit

regards Zsuzsy


Eaglekiwi profile image

Eaglekiwi 7 years ago from -Oceania

Great hub! what a wonderful writer you are. Got me all motivated to make cheese now. Cream cheese , brie and ricotta ,well my downfall,lol you could say ,or one of the creators ultimate delicacies. I prefer the latter. Thumbs up!


jonty 7 years ago

Very well written hub .....

very much informative ......

Thank you very much for your great hub, for good advice, good wishes and support. Thanks for sharing your experience with all of us.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

tnvrstar, thank you for taking a look and for commenting.

regards Zsuzsy


tnvrstar profile image

tnvrstar 7 years ago from doha, qatar

great awasome hub ;)


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Joy At Home, thanks for stopping by. If I want to make a dessert cheese, for example strawberry-cheese I like to use the lemon juice. It gives it a more mellow flavor with fruit. Try it with pineapple or apricots too.

kindest regards Zsuzsy


Joy At Home profile image

Joy At Home 7 years ago from United States

I've tried queso blanco made with apple cider vinegar...I'll have to try the red wine vinegar and the lemon juice...I love experimenting.

Thanks for the ideas.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Love Cheese, glad you came by for a visit. Hope you give the Queso Blanco a try also. I just made a batch last week with basil and garlic. The sad thing is that it's almost all gone...it is absolutely delish...yum.

Thanks for taking a look and for commenting

kindest regards Zsuzsy


Love Cheese 7 years ago

Argh! I double posted - I'm new here and can't see a way to delete this. I see I have a few minutes to edit... but I see no delete button. Anyone?


Love Cheese 7 years ago

I tried your cream cheese recipe and it worked a treat - once I finish this batch (and probably another one or two...) I'm going to get to work on your other recipes. Thanks for the help!


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Thanks for taking a look Scott and for commenting. I just made a double batch last week as I had company coming and its all gone.

regards Zsuzsy


scottaye73 profile image

scottaye73 7 years ago from Michigan, USA

This is a very good hub. I've never even THOUGHT of making cheese! I have learned alot here...thanks! ~ Scott


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Thanks Miguel... I knew that too, it was spelled with a 'c' and I have no idea why I messed that up. I'll go fix it now.

Good luck with the cheese making.

regards Zsuzsy


Miguel 7 years ago

Thanks for this post!! I plan to make cream cheese soon.

BTW, "blanco" is NOT spelled with a "k". In fact, very few words in the Spanish language include the letter "k", unless it is a borrowed word.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Dolores thanks for taking a look and for commenting. I love to make my own and its so easy.

regards Zsuzsy


Dolores Monet profile image

Dolores Monet 7 years ago from East Coast, United States

I am bookmarking this site, I have always wanted to make cheese. Thanks for the info.


Zsuzsy Bee profile image

Zsuzsy Bee 7 years ago from Ontario/Canada Author

Susan I can guarantee that its well worth the effort and fun to do too. Thanks for taking a look.

regards Zsuzsy


Susan M 7 years ago

I love to cook from scratch and may try this - it's a great idea and sounds really yummy! Thanks!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

RGraf! There is nothing better then a home made cheese as far as I'm concerned. And goats... are an absolute hoot... so much fun because they each have personality.

If you have extra questions let me know.

regards Zsuzsy


RGraf profile image

RGraf 8 years ago from Wisconsin

This is wonderful!!! We are looking at getting some goats and this info is exactly what we're looking for. Thanks.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Dr.Beth! It is really a lot of fun... I think. I'm experimenting with different flavored Queso blanko right now. Some of the results need a bit of work then I'll share with another 'cheesy hub'

Hope you try soon regards Zsuzsy


betherickson profile image

betherickson 8 years ago from Minnesota

I could surely make this my new hobby. This looks fun. :)


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Hi-ya! Isabella you should try to make some, you'll be so pleased with your efforts. Always glad when you come for a visit. Hope your doing well.

greetings from Canada where we're enjoying the most gorgeous sunny fall day regards Zsuzsy


Isabella Snow profile image

Isabella Snow 8 years ago

Wow, that's so cool! I lurve cheese, especially cream cheese and feta. And mozzarella. And American! And... good hub, Zuz!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

C.W. Hope your feeling better. Cream cheese is good on everything as far as I'm concerned.

As far as barnyard animals as pets... well can I tell you stories. Actually why my escapade into self reliance failed is that I made all the animals into pets. I just loved them all. From the smalles little chicky to the ram (called Rambo) whose favorite food was strawberries to the pigs and then naturally my daisy cow... all were my babies. When I sold the farm they all went to a petting zoo. You live and learn.

Glad you came for a visit. Feel better kindest regards Zsuzsy


Constant Walker profile image

Constant Walker 8 years ago from Springfield, Oregon

Delicious!!! I think cream cheese is good on almost everything.

This hub reminds me of a "ponder" I've always had: If farm/barnyard animals were treated the same as pets, would they act the same way?


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Rochelle! I was away from home today so I haven't had a chance to check out the forums yet. I was on google just a few minutes ago and sure enough the hub is on the first page. That is really exciting.

I'm seriously contemplating that next spring I'll need to add a fence around the barnyard and the back acre of the property here and employ a goat or two. It will save time on cutting the lawn at least. The goats are what I miss the most from the big farm. take care regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Spryte! I really hope you will have a chance to try making some. It really isn't that much work. It takes a bit of time but it's worth every minute.

Glad you came for a visit regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Allshookup! Making cream cheese couldn't be easier. Hope you have a chance to try it sometimes.

Thanks for coming by regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

SweetyPie! If you do not like cream cheese you should try the Queso Blanco it is very mild especially with some dried fruit in it.

Thanks for coming by regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Patty my friend how are you? You wouldn't believe how often I've been thinking about you wondering how all the storm clean up was going.

About the cream cheese it is really easy to do. The temperatures are important to follow because they give different textures. If you would like more recipes for other cheeses, I have a notebook filled with including all my trials and errors, just ask and I can post some more here or email them.

take care regards Zsuzsy


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country

Congratulations Zsuzsy Bee! -- on your high google ratin as mention on the hubpages forums. We LOVE cream cheese-- all you need is a goat, and you have none of those annoying plastic containers to chuck in the landfill. Actually my hubby secretly wants a goat-- he grew up around them. I have a nephew who puts on his football helmet an and goes out to play with the goats by head-butting them. Hey!-- entertainment and cheese,,, how can you beat it?


spryte profile image

spryte 8 years ago from Arizona, USA

Another mystery solved for me, Zsuzsy. I always thought it had to be a lot more complicated than this. It's still some work, but not as intimidating as I would have believed. Thanks for the education!


allshookup profile image

allshookup 8 years ago from The South, United States

This hub is aweseome. I didn't know it was possible to make cream cheese. I have made butter from milk with a churn. Takes a while. I love pretty much anything that contains cream cheese. Thanks for doing this hub! We'll try it!


SweetiePie profile image

SweetiePie 8 years ago from Southern California, USA

I am not much of a cream cheese fan, but I admire anyone who advocates making more things from scratch. Great hub!


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America

YOU'RE KIDDING! I had no idea it was so do-able. If we start a restaurant, I will make cream cheeses for us. I will try it at home this week.

Bless you for giving us this Hub. What fun!


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Jerilee! Glad you came for a visit. Hope you have a chance to try a recipe or two.

kind regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Rochelle! If you're after animals with personality you can't get anything better then goats. Of all the animals I had on the big farm it's the goats I miss the most. They were an absolute delight to have fun and easy. Bud & Weiser were my original two that I bought already expecting. (My teenagers named all the animals) Yentl was my first-born 'kid' then came Tina and Turner, Crown & Royal, Khalua and on and on with the silly booz names... fun fun fun

Glad you came for a visit regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Sally! I really miss having ready access to gallons and gallons of milk but... life goes on & on... I just made some Queso blanko yesterday and added fresh walnuts and appricots. It is just perfect to go with that bottle of Gewurstraminer my friend brought over. Thanks so much for the thumbs up

regards Zsuzsy


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Marian! Hope you get a chance to make this sometime. Honestly it is not hard at all but a lot of fun.

Thanks for taking a look

Kind regards Zsuzsy


Jerilee Wei profile image

Jerilee Wei 8 years ago from United States

Very nice hub! You taught me a few things I didn't know. Thanks!


Rochelle Frank profile image

Rochelle Frank 8 years ago from California Gold Country

I am going to have to study this-- My husband would love to have a goat or two, ( a childhood memory thing) and who knows when it might come in handy, if we need to become really self-sufficient.

THAnks a bunch.


Sally's Trove profile image

Sally's Trove 8 years ago from Southeastern Pennsylvania

Zsuzsy, your words on cheese bring back many memories.

I don't see myself making cheese from scratch any more, perhaps because I was spoiled a long time ago by having fresh cow's milk at my fingertips. Or it's just another time of life, and making cheese doesn't fit in.

Anyway, years ago, my friend Janice and I made cheese every year, straining it through layers of cheesecloth, eating some of it fresh as *farmers' cheese*, pressing and curing the rest and sealing it in parafin, and hanging it from the rafters of her summer kitchen. A few months afterwards, we had upwards of 50 pounds of cheese of a very unique flavor, because of what the cheese picked up in the curing process. If Janice had wanted to make a business of this, she could have. But we just enjoyed ourselves.

Anyone who wants to make cheese will have very good results from the recipes and instructions in this Hub.

How can I give you 20 thumbs up? :)

Warmest regards, Sally


Marian Swift profile image

Marian Swift 8 years ago from San Francisco Bay Area

Wow ... looks much better than storebought Philly! Thumbs-upped and bookmarked.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada Author

Country women! You must be a very fast reader. I just posted the hub 3minutes ago. Hope you have as much fun making homemade cheese as I always do. regards Zsuzsy


countrywomen profile image

countrywomen 8 years ago from Washington, USA

WOW!! Gr8 hub. I would surely try this and let you know the results. Next time in my bagels i would have home made fresh cream cheese.

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