HOMEMADE CREAM CHEESE

Cream cheese is one of the ingredients that you can use in many recipes like mix it with your frosting, ice cream, cheesecake, sauces, and many others. Here in the US, cream cheese is not expensive but in other countries like the Philippines, 1 bar costs 2x the price here in California. Many of my followers always ask, what can be used to substitute because they can't find it in their local grocery stores or because they cannot afford it.
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So, I thought of looking for a recipe online. I've seen that many online bloggers have the same exact way of making it. It is by using whole milk or full fat milk. But not many Filipinos have access to whole milk or fresh milk. We're used to having powdered milk in our pantry and powdered milk can be turned into whole milk just by following the directions on the label. 
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So, for this recipe, I used Nido powdered milk. Nido is full cream full fat milk, and it is perfect for this recipe.  It is by boiling water then add the powdered milk until full dissolved. Make sure not to use non-fat or less fat milk or else it will become cottage cheese. If you don't have powdered milk, you can definitely use 4 cups full cream full fat milk.
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Try this recipe and let me know what you think in the comments below. Enjoy! 

HOMEMADE CREAM CHEESE

Ingredients:

• 4 cups water
• 1 cup full cream powdered milk
• 3-4 tbsp vinegar
• 1/4 tsp salt

What you need:

• Saucepan
• Cheese Cloth

​Note: You can use 4 cups full cream, full fat milk instead of powdered milk and water
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VIDEO

Procedure:

• In a medium saucepan. Bring water to a boil.
• Set the heat to medium then add powdered milk. Stir until milk has fully dissolved.
• Bring to a low simmer.
• Add vinegar one at a time until milk curdles. 
• Remove from heat then transfer the mixture through a cheesecloth with strainer and bowl underneath. 
• Let it rest for about 10-15 minutes or until liquid has been fully drained. Do not squeeze.
• Transfer the curdled milk to a blender or food processor then blend for about 1 minute. Add salt and continue blending until smooth. 
• If mixture is too dry, add some whey (liquid from the mixture), about 1 tsp at a time. Since I did not squeeze my cheese, I didn't add any whey. 
• Now, you can use this when making any recipes that require cream cheese. 
• This recipe yields about 3/4 cup cream cheese.

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