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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Chocolate Chip Pizza Dessert | Pizza Inn Copycat | RECIPE of the WEEK
The RECIPE of the WEEK is Homemade Chocolate Chip Pizza. This is a copycat pizza from Pizza Inn.
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This is the recipe that we used to make this video
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ひとつひとつ大切に読ませて頂いています????感謝しています✨
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お返しがランダムとなっており、行き届いておらずごめんなさい。
チョコレートチップクッキーの材料
無塩バター225g
グラニュー糖 120g
ライトブラウンシュガー 120g
Lサイズ卵 2個
バニラエクストラクト 小さじ 1 1/4
レモン汁 小さじ 1/4
薄力粉 270g
重曹 小さじ 1
チョコレートチップ 340g
くるみ 200g
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Keith Eats Everything At Cheesecake Factory - Part 3
The Eat The Menu you’ve been asking for, waiting for, terrified for… is finally here! A menu SO GINORMOUS it has taken three parts to finish. We have made it to the final boss and the cheesecakes are here, luckily, Keith has the help of some awesome special guests!
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The #TryGuys is the flagship channel of 2ND TRY, LLC. Tune in twice a week for shows from Keith, Zach, and Eugene, the creators and stars of The Try Guys.
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TikTok Recipes TESTED! | Healthy Snacks: Sweet Edition
Hey, hi, hello everyone and welcome back to Morgs' Menu!
In today’s video I test out a bunch of healthy snack recipes I found on TikTok! If you want details of any of them, I will link all of the direct TikTok links down below.
My Morgs' Menu Instagram:
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None of these TikToks were created by me, but the links to originals are here:
Yogurt bites:
Cookie dough:
Cookies:
Cheerio bites:
Banana bites:
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Check out my other recent videos:
HOW TO MAKE A CHARCUTERIE BOARD! | 6 easy steps to make cheap look fancy
TRADER JOE'S HAUL! | New Items & Favorites! | Morgs' Menu
Stuffed Shells & Homemade Pasta Sauce | Crockpot Recipes
BAKE WITH ME! | Guinness & Irish Cream Cupcakes
Air Fryer Hacks TESTED | so you don't have to
KITCHEN FAVORITES! | Cooking 101 Basics & Suggestions
HOMEMADE DOG TREATS! | Carrot Cake Biscuits, Frozen Apple Bites, & Sweet Potato Chews
HOMEMADE KFC! | CopyCat Famous Fill-Up Bowl & Potato Wedges
HOW TO MAKE RISOTTO! | Recipe for Red Wine & Goat Cheese Risotto
EASY WEEKNIGHT DINNERS OR MEAL PREP | Honey-Lemon Chicken & Fajita Sheet Pan Bake
QUARANTINE GROCERY HAUL! | The New Normal of Curb-Side Pick-up
COPYCAT WENDY'S | Frosty, Spicy Chicken Sandwich, & Fries
BAKING BANANA BREAD | because everyone else is doing it
MAKING HIBACHI AT HOME! | Copycat Recipe
CURRENT OBSESSIONS & FAVORITES! | Spring 2020
WE ADOPTED A DOG! | Meet Petey
FULL DAY OF EATING! | Easy & Healthy Quarantine Meals
Get Ready with Me! | Morgs' Menu
Cooking 101 | Part 3: How to Continue Improving | Cooking Tips & Tricks
EASY LUNCH RECIPES! | Fiesta Chicken & Chopped Italian Salad
COPYCAT JAMBA JUICE SMOOTHIES! | Strawberry Surf Rider & Strawberries Wild
EASY DINNER RECIPE! | Chicken Pot Pie Bake
Cooking 101 | Part 2: Making the Process Easier | Cooking Tips & Tricks
COPYCAT OLIVE GARDEN! | Salad, Breadsticks, & Five Cheese Ziti al Forno
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Music:
Intro/Outtro: High - JPB
Background: Sage - Slender Beats
[I do not own right to this music]
How to make No Knead Bread
#shorts #nokneadbread #noknead
How to make easy no knead bread / sourdough! (:
This is the dutch oven i use:
Any dutch oven with a lid works beautifully!
Ingredients:
430g bread flour (3.5cups)
390g water (1.5c + 2tbs)
12g salt (2tsp)
1/4tsp yeast
Use high gluten (bread flour) for best results and that chewy crumb!
Method:
- Mix everything together until there is no more visible flour
- Cover with a damp towel or plastic wrap.
- Ferment at room temperature for 12-18+hours (this loaf was 16hr)
- After the time, wet your hands and stretch and fold in all the sides.
- Move to parchment paper, seam side down. (this makes putting the bread in easier)
- Proof for 2 hours (i use the same bowl to cover it)
- Preheat your oven with your cast iron or dutch oven for 1 hour (450F)
- Dust the of your loaf with a little flour and cut straight down the middle. - You can use a scissor for this part too. This lets the steam escape in a controlled manner.
- Transfer your bread into your pan carefully.
- Bake Covered for 30 minutes.
- Take the lid off and bake uncovered for 25-30minutes more.
- Let it cool on a wire rack. Boom Bbby!!!! Nice job!!
The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30minutes.
For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days. (after the initial 12-18hrs).
The wait is worth it!!
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