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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Rocky My GIANT Python Having Dinner! ???? ????
Americas Favorite Burmese Python. Rocky Strikes Again And This Time He Eats His Dinner.
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I Love Making Funny Animal Videos About My Pets. You Never Know What Animal You Going To See. From My Ball Python Feedings, Funny Pets Videos, My Anaconda, A Reptile Room Tour, And My Other Animals From Different Snakes, Monitor Lizards, Frogs, Geckos, Scorpions, And Even Tarantulas. I Pretty Much Have My Own Reptile Zoo, Except My Animals Aren't Wild Animals, They Are Amazing Captive Bred Reptiles! Now Join Me For Some Fun Check Out A Snake Video Or Even Videos, & Be Sure To Leave A Thumbs Up!
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14 Chain Restaurant Desserts You Need To Try Before You Die
For whatever reason, chain restaurants seem to often be associated more with signature appetizers than desserts. You can probably name all the restaurants that serve Bloomin' Onions, unlimited breadsticks, Cheddar Bay Biscuits, and a famous spinach artichoke dip.
Maybe it's just marketing. But if it is, then lots of chain restaurants are seriously underselling their desserts. No, they're not all amazing, but most chains have at least one dessert that is absolutely worth buying to cap off a meal. Some are even good enough to mistake for a dessert at a fine dining restaurant. No kidding! Here are 14 chain restaurant desserts you need to try at least once.
#Dessert #Restaurants #Sweets
Chili's Molten Lava Cake | 0:00
Buffalo Wild Wings Loaded Ice Cream | 1:10
Cracker Barrel Fruit Cobbler | 2:04
Olive Garden Tiramisu | 2:59
BJ's Brewhouse Pizookie | 3:56
P.F. Chang's Fire & Ice | 4:59
Red Lobster Key Lime Pie | 5:51
Outback Salted Caramel Cookie Skillet | 6:39
Applebee's Sizzilin' Caramel Apple Blondie | 7:34
Cheesecake Factory Peanut Butter Cup Fudge Ripple Cheesecake | 8:24
Maggiano's Warm Apple Crostada | 9:24
Cheddar's Legendary Monster Cookie | 10:17
Carrabba's Chocolate Dream | 11:08
Logan's Roadhouse's Big Ole Cheesecake | 12:05
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Hot Cheetos Fried Mozzarella Cheese Sticks
Hot Cheetos fried cheese sticks are WAY better than normal cheese sticks!
Ingredients:
Hot Cheetos crushed
mozzarella cheese sticks
cornmeal or flour
egg (whisked)
oil for frying
Instructions:
Roll cheese stick in cornmeal (helps everything stick), then roll in egg, then roll in Cheetos. Repeat last 3 steps. Fry in 350-375 degree oil, about 30 seconds each side, or until lightly brown.
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Over 90% of People FAIL Remy's Chicago Style Deep Dish Pizza Challenge!!
Visiting Remy's Deep Dish Pizza & Bar in Adelaide, South Australia to try Australia's First (and ONLY!) Chicago Style Deep Dish Pizza Challenge! Brave diners have only 30 minutes to finish a 2.5kg Chicago style deep dish pizza of choice (I went with The King of All Pizzas loaded with pepperoni), a side of shoestring fries, and 1 liter of beer! Winners earn their meal for free, some serious street-cred, and a spot up on Remy's Wall of Fame!
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Filmed March 23, 2023
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About Me:
I'm a 5'2 former women's physique bodybuilder on a mission to sample delicious foods from around the world! I tackle restaurant challenges, sample new food menus, and explore the unique eats in various cities. To balance out the calorie intake of weekly food challenges, I continue to pursue my love of fitness through extreme athletic adventures such as ultra-running and biking. I hope you'll join me at my table!
No Oven Nankhatai Recipe | Simple Ingredients, Eggless | बिना ओवन के नानखटाई | Chef Sanjyot Keer
Full written recipe for Nankhatai
Prep time: 5-10 minutes
Cooking time: 15-20 minutes
Serves: 12-15 pieces
Ingredients:
SUGAR | शक्कर 1/2 CUP
GHEE | घी 1/2 CUP
CARDAMOM POWDER | इलायची पाउडर 1/2 TSP
BAKING SODA | बेकिंग सोडा 1/4 TSP
CURD | दही 1 TSP
REFINED FLOUR | मैदा 1 CUP
ALMOND & PISTACHIO | बादाम पिस्ता AS REQUIRED (SLIVERED)
Method:
Add the sugar into a mixer grinder jar & grind it into a fine powder to make powdered sugar.
Further sieve in the powdered sugar into a large bowl & add ghee along with cardamom powder, baking soda & curd, mix well using a whisk.
Once all the ingredients come together sieve in the refined flour & mix it well using a whisk or a spatula, use your hands for form the mixture into a dough but make sure you don’t have knead it.
Once the dough is formed take a small portion of it & form it into a roundel using your palms then gently press it, shape all the nankhatais similarly & place on a butter paper line baking tray with 2-3 inches of gap between each piece.
Add the slivered almonds & pisctachios from the top & bake in a 170C preheated oven for 12-14 minutes.
Once baked remove them out of the oven & let them cool down completely before serving.
If you don’t have an oven, you can use a kadhaai to bake these, add plenty of salt in the kadhaai, cover & let it preheat over high flame for 20 minutes.
Further take a plate & line it with butter paper & place the shaped nankhatais on the plate.
Once the kadhaai is preheated, place a steamer stand or a cookie cutter to give the plate some height & then place the plate on the stand.
Cover the kdhaai with a lid & bake the nankhatais over low flame for 20-25 minutes.
Once baked remove them from the kadhai & cool them down completely.
Your no oven perfectly baked nankhatais are ready, serve them with some kadak chai.
#YFL #SanjyotKeer #nankhatai
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