1 00:00:00,00 --> 00:00:02,900 We will make Homemade Creamcheese! 2 00:00:03,000 --> 00:00:07,600 To make a Homemade Creamcheese, we will need to use Full cream milk. 3 00:00:07,700 --> 00:00:10,800 We have powdered and liquid Full cream milk. 4 00:00:10,900 --> 00:00:18,500 And I know there will be questions if other milk can be used so let's also try making Homemade Creamcheese using Bear brand. 5 00:00:18,600 --> 00:00:20,700 Let's start with the Full Cream powdered milk. 6 00:00:20,800 --> 00:00:25,600 I will use 2 liters of water. At this point, fire is not yet set, okay? 7 00:00:25,700 --> 00:00:30,600 The one i'm using is like a little cauldron but you may use a pot. 8 00:00:30,700 --> 00:00:34,300 Then let's add 2 cups of powdered full cream milk. 9 00:00:34,400 --> 00:00:38,200 Dissolve it well before we turn on the stove. 10 00:00:38,300 --> 00:00:40,100 So there shouldn't be any lumps. 11 00:00:41,200 --> 00:00:48,600 When the milk is already dissolved, let's light the fire and heat the mil over high heat until it's close to boiling point. 12 00:00:48,700 --> 00:00:52,700 We will not boil it but we just have to reach the simmer point. 13 00:00:52,800 --> 00:00:58,500 If you want to make a little, just divide the given measurements of the ingredients. 14 00:00:58,600 --> 00:01:01,500 So you can make about half a bar. 15 00:01:01,600 --> 00:01:04,000 And there, the milk is already hot. 16 00:01:04,100 --> 00:01:07,800 Turn the heat down and let's add white vinegar. 17 00:01:07,900 --> 00:01:17,800 Add 6 tbsp but just add it gradually. We will just add 2 tbps now and let's add more again later. 18 00:01:17,900 --> 00:01:21,800 Then mix it gently so that we will not break the curds. 19 00:01:21,900 --> 00:01:26,700 So as you can see, the curds are forming because we have already added white vinegar. 20 00:01:26,800 --> 00:01:29,600 If you don't have white vinegar, you may use lemon. 21 00:01:29,700 --> 00:01:32,900 After a few seconds, add white vinegar. 22 00:01:37,900 --> 00:01:39,800 Again, let's mix it gently. 23 00:01:39,900 --> 00:01:45,200 You will now if the white vinegar you have added is just right if the liquid is no longer white. 24 00:01:45,300 --> 00:01:48,700 Later, you will see that the curds and whey will be separated. 25 00:01:48,800 --> 00:01:54,300 Add the remaining white vinegar. The difference is already very noticeable, right? 26 00:01:54,400 --> 00:01:56,200 The liquid is clearer. 27 00:01:56,300 --> 00:02:01,400 Again, mix it gently so that curds that we have formed will not be destroyed and will not turn fine. 28 00:02:01,500 --> 00:02:06,300 The curds and whey has already separated. The curds that we have formed is really good. 29 00:02:06,400 --> 00:02:09,600 Turn off the stove and strain the curds. 30 00:02:09,700 --> 00:02:15,100 Put the strainer on top of a bowl and put the clean cloth on top as well. 31 00:02:15,200 --> 00:02:17,800 And yes, it's better if you will use cheese cloth. 32 00:02:17,900 --> 00:02:25,700 So now, pour the curds and whey in it. A cloth or Cheesecloth is really needed so that it can catch the fine curds. 33 00:02:25,800 --> 00:02:33,600 Then remove the whey so that the curds will not be soaked. Be careful because it's hot. 34 00:02:39,800 --> 00:02:44,200 This is the whey. They say that this is very rich in Protein so you can drink this. 35 00:02:44,300 --> 00:02:52,300 Some use it for marinating and brine. Put the curd back in the sift and let it drain for 15 minutes. 36 00:02:52,400 --> 00:02:59,200 And if ever you went over 15 minutes and the curds got dry, just get a little whey and add it on the curds. 37 00:02:59,300 --> 00:03:03,900 After 15 minutes, put the curds in a food processor or blender. 38 00:03:04,700 --> 00:03:08,600 My food processor is small but it's just right for this. 39 00:03:08,700 --> 00:03:12,000 Add a little salt. It's also fine if you want to add more. 40 00:03:12,100 --> 00:03:15,600 But for me, a little salt is already fine. 41 00:03:15,700 --> 00:03:19,000 Since this is homemade, you can adjust the taste to your own preference. 42 00:03:19,100 --> 00:03:23,800 Other even add herbs so you can really make it a flavored creamcheese. 43 00:03:23,900 --> 00:03:27,300 So let's blend this now to make pur curds smooth. 44 00:03:32,500 --> 00:03:34,600 Here's our creamcheese! 45 00:03:34,700 --> 00:03:42,700 There, the texture is already good. You may already use this. But if you won't use it yet, you may place it in an air tight container. 46 00:03:42,800 --> 00:03:44,000 Then put it in the fridge. 47 00:03:44,100 --> 00:03:48,300 The creamcheese is firmer if it's placed in the fridge. 48 00:03:48,400 --> 00:03:50,700 And yes, it's much better if there's cleanwrap. 49 00:03:51,600 --> 00:03:56,700 For the ingredients that we used, we were able to make 1 bar of creamcheese. 50 00:03:58,300 --> 00:04:00,600 Cover it and place it in the fridge. 51 00:04:00,700 --> 00:04:04,300 And now, let's make the liquid Full cream milk. 52 00:04:04,400 --> 00:04:13,200 Just the same procedure when cooking. The only difference is that we are using 1 liter of liquid and we will add 3 tbps of white vinegar. 53 00:04:15,300 --> 00:04:19,000 So again, heat it before adding the white vinegar. 54 00:04:19,100 --> 00:04:24,900 Did you know, that even if this is only 1 liter of Full cream milk, you will be able to make one bar of creamcheese out of it. 55 00:04:25,000 --> 00:04:32,600 There's a big difference between the first one we made and this, because previously we used 2 liters and we made 1 bar of creamcheese, 56 00:04:32,700 --> 00:04:37,000 and for this, we only used 1 liter of full cream milk for 1 bar of creamcheese. 57 00:04:37,100 --> 00:04:42,800 So if you divide the measurements that we did with the previous one, we will only be able to make just 1/2 bar of creamcheese. 58 00:04:42,900 --> 00:04:46,100 Next up, let's make the Bear brand powedered milk. 59 00:04:46,200 --> 00:04:58,400 It's just the same procedure but we will only use 1 liter of water, 1 cup of Bear brand powdered milk, and 3 tbps of white vinegar. So just expect that we will only be making a little produce out of this. 60 00:04:58,500 --> 00:05:04,000 Again, just dissolve the powdered milk before we turn on the stove. 61 00:05:06,000 --> 00:05:10,200 When the milk is hot, you may add the white vinegar. 62 00:05:31,900 --> 00:05:36,800 This the curds using Bear brand. If you noticed, the color is lighter and it's softer. 63 00:05:36,900 --> 00:05:42,100 This is the creamcheese from the fridge. It's already firm so we can already taste it. 64 00:05:42,200 --> 00:05:45,400 But before we proceed with our Taste Test, for those who have not subscribed yet, 65 00:05:45,500 --> 00:05:53,200 please subscribe to our Youtube Channel, click the notification bell, and please click 'All' for you to be notified with all our uploads. 66 00:05:55,600 --> 00:06:03,100 Here are our creamcheese. We have here a creamcheese that's from the grocery so that we can compare. 67 00:06:03,200 --> 00:06:15,600 This is the creamcheese brand that I always use and the other one because it's cheaper and I like the taste because it's balanced. It's not too strong. 68 00:06:15,700 --> 00:06:29,100 The other brand that I use (Magnolia), it's saltier and this one is lighter. Let's taste it so that we will be able to compare. 69 00:06:31,900 --> 00:06:33,100 I'll smell it first. 70 00:06:45,300 --> 00:06:55,600 The texture is smooth and the sour and slightly salty taste is there. Its sourness is increased. 71 00:06:55,700 --> 00:07:00,600 And now let's taste our Homemade Creamcheese. So let's start with this. 72 00:07:01,700 --> 00:07:04,800 There. 73 00:07:07,000 --> 00:07:08,200 I will smell it. 74 00:07:09,200 --> 00:07:10,800 Seems like it doesn't have a smell. 75 00:07:13,200 --> 00:07:14,500 It has a little. 76 00:07:17,000 --> 00:07:18,100 So here it is. 77 00:07:26,900 --> 00:07:33,100 Let's start with the texture. It's not that smooth. It somehow has a gritty taste. 78 00:07:33,200 --> 00:07:35,100 It's not really bothersome so it's okay, 79 00:07:35,200 --> 00:07:40,800 The texture is creamy but has a slightly gritty taste. Just a little. 80 00:07:40,900 --> 00:07:52,700 For the taste, it's not that sour unlike this. Hold on! I'll taste it again. 81 00:07:59,000 --> 00:08:02,400 When I say sour, it's not really super sour. It's not like that, okay? 82 00:08:02,500 --> 00:08:07,600 That's really the characteristics of a creamcheese. It's slightly sour and a bit salty. 83 00:08:07,700 --> 00:08:18,900 However for this, it's also not that salty because we only added a bit of salt. But if you want to make it saltier, you may add more salt. 84 00:08:19,000 --> 00:08:23,400 Next up, this! Here. 85 00:08:26,100 --> 00:08:34,700 The smell is just the same, not like this where you can really smell it. This one doesn't. 86 00:08:38,800 --> 00:08:48,000 They have the same texture but the sourness is noticeable in this. It's just like this. 87 00:08:49,600 --> 00:09:00,400 It's also not that salty just like this, because I added the same amount of salt for our powdered fullcream milk. 88 00:09:00,500 --> 00:09:06,000 Next, let's taste our Homemade Creamcheese using Bear Brand. 89 00:09:06,100 --> 00:09:10,400 This is the one. I just placed it like this for comparison. 90 00:09:10,500 --> 00:09:13,000 With this, I actually used this one! 91 00:09:13,100 --> 00:09:22,300 I just placed it like this so that we will see how much we have produced when I used the same quantity. 92 00:09:22,400 --> 00:09:27,800 Different powder but with the same quantity; the water and the powder I used is the same. 93 00:09:27,900 --> 00:09:32,300 So that you will know what the result it. So here it is. 94 00:09:32,400 --> 00:09:42,500 If you noticed, the creamcheese we have produced wtih Bear Brand is not that much. Same quatity but we produced a little and it's softer. 95 00:09:42,600 --> 00:09:44,200 It's really softer. 96 00:09:45,300 --> 00:09:50,200 Look at this. This one is a bit resistant. Here. 97 00:09:51,200 --> 00:09:53,200 But this... 98 00:09:53,300 --> 00:09:59,100 This one, look at this. It's not resistant and it's so soft. 99 00:09:59,200 --> 00:10:00,700 So now, let's taste it! 100 00:10:06,900 --> 00:10:15,500 It's more sour. With the saltiness, it's just the same. But yeah, this is more sour and soft. 101 00:10:15,600 --> 00:10:22,700 So now, i know your questions would be like 'Does it really taste like creamcheese?'. Yes it's really creamcheese. 102 00:10:22,800 --> 00:10:32,600 The taste is just different because it's like buying different brands of creamcheese. When you by different brands, they do not taste the same, right? 103 00:10:32,700 --> 00:10:37,300 So it's the same with this. If you ask me, yes it's definitely creamcheese. 104 00:10:37,400 --> 00:10:39,900 There's a slight different but it's not far from the normal creamcheese. 105 00:10:40,000 --> 00:10:48,000 So it's possible to do or use with our dessert that needs creamcheese. 106 00:10:48,100 --> 00:10:53,200 You know, this is not the first video where homemade creamcheese is made. 107 00:10:53,300 --> 00:11:01,500 I just got interested because last Christmas and New Year, the groceries run out of creamcheese. 108 00:11:01,600 --> 00:11:06,000 I don't know in your location but in ours, it's really scarce. 109 00:11:06,100 --> 00:11:10,400 This one, it's not available. I have stocked up on creamcheese but it's really not that much. 110 00:11:10,500 --> 00:11:19,000 When I buy creamcheese, I see to it that I have extra. When I went to the grocery, I still two or four at home. 111 00:11:19,100 --> 00:11:27,200 I wanted to buy so that when I will run out of it, I will still have extra. When I went there, there's really nothing. 112 00:11:27,300 --> 00:11:33,100 So I said to myself, 'What if I really have no creamcheese at home and there's no available creamcheese in the groceries?'. 113 00:11:33,200 --> 00:11:44,400 So here, I saw videos about making Homemade creamcheese. That's why I tried it with different fullcream milk. We have liquid and powdered. 114 00:11:44,500 --> 00:11:53,000 If you can't find these in the groceries, you can find the very common one which is Bear Brand. This is okay as well. 115 00:11:53,100 --> 00:12:03,400 It has a different texture but it's okay because the taste is just right for dessert recipes that will need creamcheese. 116 00:12:03,500 --> 00:12:10,500 So if you are going to ask if we can use this for recipes that will need creamcheese, yes you can! 117 00:12:10,600 --> 00:12:18,100 Yes it's really fine. And yes, we will do this in our next recipe videos that will need creamcheese 118 00:12:18,200 --> 00:12:20,200 so that we can try it. 119 00:12:20,300 --> 00:12:21,500 So watch out for that! 120 00:12:21,600 --> 00:12:28,700 We used 1 liter of fullcream milk here but we were able to make 1 bar of creamcheese. 121 00:12:28,800 --> 00:12:40,000 While in this, we added alot of powdered milk with 2 liters of water but they both have the same quantity produced. 122 00:12:40,100 --> 00:12:51,000 I just don't know of we will be able to produce the same amount of creamcheese with other brands that has 1 liter of full cream milk. 123 00:12:51,100 --> 00:12:57,500 I just don't know. I was able to save on this because this is 2 for P150 in the groceries. 124 00:12:57,600 --> 00:13:05,000 And its shelf life is 7-8 days. Just observe it on the 7th day. Taste it, and if it's still okay, 125 00:13:05,100 --> 00:13:14,900 observe it on the 8th, 9th, and 10th day of it's still okay to consume because that will also depend on the fridge temperature, 126 00:13:15,000 --> 00:13:26,000 contamination (the box or container you have used might be dirty), and it's better if the container is also tight. 127 00:13:26,100 --> 00:13:32,300 So I will wrap this in a cleanwrap then i'll place it again in a container. 128 00:13:32,400 --> 00:13:38,200 If you want to also add different flavors to your homemade creamcheese, like chives, you can do so. 129 00:13:38,300 --> 00:13:49,700 In other countries, the add flavor in their creamcheese and they make it an appetizer, right? You can make this an appetizer as well. 130 00:13:49,800 --> 00:13:58,500 And yes, i'm excited to use this on our next recipe video. We might use this in our next video so that you will really see the result. 131 00:13:58,600 --> 00:14:02,400 So there, i hope you liked our recipe today. Bye! 132 00:14:02,500 --> 00:14:06,400 And before I say bye, we have another dose of inspiration. 133 00:14:06,500 --> 00:14:09,100 This is the donuts of Miss Criselda. 134 00:14:18,200 --> 00:14:20,900 And these are her cakes. 135 00:14:37,700 --> 00:14:39,500 Graham Floats by Miss Car Mii. 136 00:14:58,300 --> 00:15:01,700 And these are her cake creations as well. 137 00:15:53,000 --> 00:15:54,800 Miss Angelie also has cakes! 138 00:16:20,600 --> 00:16:29,200 Again, I want to say thank you to everyone who are sending their photos. You are really an inspiration to me and to all the viewers. 139 00:16:29,300 --> 00:16:33,800 Your creations are all beautiful and they're very appealing. 140 00:16:33,900 --> 00:16:42,800 I'm really proud that you guys are sharpening your talents. I hope you will not get tired of hanging around our channel. And again, thank you! 141 00:16:42,900 --> 00:16:49,600 And for those who have not subscribed yet, please subscribe to our Youtube Channel, click the notification bell, 142 00:16:49,700 --> 00:16:53,300 and please click 'All' for you to be notified with all our uploads. 143 00:16:53,400 --> 00:16:58,200 And please do not forget to like our Facebook page and follow us on Instagram. Thank You!