Frederic Melton
Cream cheese is a soft, creamy, and tangy fresh cheese made from milk and cream. It is a versatile ingredient that can be used in both sweet and savoury dishes. Cream cheese is easy to make at home, and you can add your own flavours to it. In this article, we will explore the process of making cream cheese and provide a step-by-step guide to making it at home. We will also discuss the different ways you can use cream cheese in your cooking and baking.
| Characteristics | Values |
|---|---|
| Ingredients | Milk, Cream, Lemon juice, Lime juice, White vinegar, Salt, Herbs, Garlic, Spices, Honey, Fruits, Red pepper flakes |
| Process | Add salt and acid (lemon juice, lime juice, or vinegar) to milk and/or cream and heat until it coagulates and separates into curds and whey. Strain the mixture to collect the curds and run them through a food processor until smooth and creamy. |
| Storage | Store in a clean, airtight container in the refrigerator for 1-2 weeks. Can be frozen but the texture will change. |
| Taste | Neutral, mild tanginess |
| Texture | Soft, smooth, creamy |
Explore related products
What You'll Learn
Ingredients and their ratios
Cream cheese is a soft, creamy, and tangy fresh cheese. It is made from a combination of milk and cream. The standard cream cheese must contain 33% milk fat, and its moisture content should not exceed 55%.
The first step in making cream cheese is to add an acid to milk and/or cream. The acid can be lemon juice, lime juice, or vinegar. Lemon juice will give a citrusy sweetness, while vinegar will make the cream cheese more savory. The amount of acid added will depend on the desired tanginess of the cream cheese. The acid causes the mixture to form curds.
The second step is to add salt to taste. This can be done at the end of the process, as outlined by one source, or earlier on, as suggested by another. The amount of salt added will depend on the desired saltiness of the cream cheese.
Additionally, whole milk can be added to thin the mixture and make a lighter final product. Heavy cream can also be added to adjust the fat content and make the cream cheese creamier. The ratio of milk to cream can be adjusted to personal preference.
Optional ingredients include herbs, garlic, and spices, which can be added to create different flavors.
Cheese and Tuna Helper: What's in the Cheese?
You may want to see also
Heating and coagulation
The process of making cream cheese involves heating and coagulation. The milk is heated to pasteurize it, and then it is homogenized at a specific temperature and pressure to break up the curd. The initial heating rate is crucial, and it should not exceed 0.5°C in 5 minutes. The milk is then heated slowly to 52°C and held at this temperature until the curd is firm, which usually takes about 1.5 hours.
After heating, the whey is drained and replaced with cold water to leach the acid flavour from the curd. This step can be skipped if a more acidic cheese is desired. The curd can be drained in a cloth bag and washed by soaking the bag in cold water. The bag is then filled with cream or cream dressing according to taste, with a suggested range of 4-8%.
To ensure a longer shelf life and a smoother texture, cream cheese can be blended with 50% cream, heated, and hot-packed. This process involves pasteurizing the cream at 80°C for 16 seconds or 70°C for 30 minutes. Homogenization occurs at 1,000–1,500 psi and 63°C, and the mixture is then cooled to 30°C. Mesophilic DVS, such as Streptococcus lactis and Streptococcus cremoris, are added to acidify the cream to a pH of 4.6 within 5-6 hours.
Coagulation is a critical step in the cheese-making process, and it can be achieved through various methods, including acid coagulation, heat coagulation, or a combination of both. Cream cheese is primarily an acid-coagulated cheese, where the milk is acidified to a pH of 4.5-4.8, causing it to coagulate. The coagulum is then gently agitated and heated to concentrate the mixture.
Additionally, the timing of heating plays a crucial role in achieving the desired texture and flavour of the cream cheese. If the heating occurs too early or too late, it can result in variations in flavour and texture, leading to inferior or unsalable cheese.
The Mystery Behind Cheese Flavoring: Ingredients and Science
You may want to see also
Straining and separating
The next step in the cream cheese-making process is straining and separating. Once the mixture has been heated and vinegar or lemon juice has been added, it should be left to separate for 10-15 minutes at room temperature. It can then be spooned into a cheesecloth and bowl/strainer. After removing a few spoonfuls, the remaining mixture can be slowly poured into the cheesecloth. This will allow the removal of some of the heavier whey—the liquid left over from the training process. The mixture should be left to rest in the cheesecloth for 30-45 minutes.
The ends of the cheesecloth can then be tied together securely, and the bundle suspended over a bowl by 1-2 inches. It should be left to drain the remaining whey for 12-24 hours at room temperature or a cooler temperature. The bundle can be gently squeezed to remove any remaining liquid. The cheese can then be transferred to a clean, airtight container and stored in the refrigerator.
The whey produced during the straining and separating process can be stored in the refrigerator or freezer for up to 6 months. It has a range of uses, including in soup stock, pizza dough, and as a thickener for gravies. It can also be used for lacto-fermentation and as an added protein boost to smoothies.
The curds that are produced are non-aged and are blended to create the soft and creamy texture of cream cheese. The curds are heated and stabilizers are added to create cream cheese.
The Mystery of Paneer Cheese: What Animal Does It Come From?
You may want to see also
Explore related products
Flavouring and seasoning
Cream cheese is a versatile ingredient that can be used in both sweet and savoury dishes. It has a subtle sweetness and a mild tanginess, which means it can be paired with a variety of flavours and seasonings.
When making cream cheese at home, you can add salt and an acid (such as lemon juice) to cream and/or milk. You can also add a dash of salt to taste. However, flavouring and seasoning cream cheese is not limited to this basic recipe.
If you're looking to add some flavour to plain, store-bought cream cheese, you have a wide range of options. For a sweeter cream cheese, you can add honey, vanilla essence, sweetener, or coffee syrup. You can also mix in fresh or frozen berries, like raspberries, blackberries, or strawberries, along with a pinch of salt and some sugar. For a more savoury option, you can add roasted garlic, chives, dill, red pepper, or shredded cheddar. If you're feeling adventurous, you could even try wasabi, truffle oil, or black truffles.
Cream cheese is also a popular spread for bagels, and there are endless combinations of flavours and seasonings you can add. You can mix in 'everything bagel' seasoning, or create your own with spices like garlic powder, onion flakes, poppy seeds, and sesame seeds. For a more indulgent option, you can make a caramel sauce with red bell peppers and pour it over the cream cheese.
The possibilities for flavouring and seasoning cream cheese are endless, and you can get creative with both sweet and savoury options. Experiment with different ingredients and find the combinations that you enjoy the most!
Rat Cheese: What's the Mystery Ingredient?
You may want to see also
Storage and preservation
Cream cheese is a perishable item and should always be kept in the refrigerator, even if the package is sealed and unopened. The refrigerator should be set to 40 degrees Fahrenheit or below to prevent the multiplication of harmful pathogens. Opened cream cheese should be consumed within one or two weeks. It can be stored in an airtight container or wrapped tightly in plastic wrap or foil to prevent it from drying out.
If you want to keep it for longer, freezing is an option. However, freezing and thawing changes the cheese on a chemical level, and it will lose its creamy and smooth texture, turning grainy. Frozen cream cheese is still good for baking or cooked dishes but not for spreading or mixing into frostings.
To prevent ice crystals from forming, you can freeze the cream cheese in oil. Place the whole block of cheese in the refrigerator first and then transfer it to a sealable plastic container with vegetable oil once it has reached refrigerator temperatures.
Whey, the liquid left over from the straining process, can also be stored in the refrigerator or freezer for up to six months. It can be used in various applications, such as soup stock, pizza dough, gravy, or lacto-fermentation.
Cheese for Nachos: The Ultimate Melty Combo
You may want to see also
Frequently asked questions
You can make cream cheese with milk and/or cream. You will also need an acid such as lemon juice, lime juice, or vinegar, and salt to taste.
Most recipes call for whole milk or full-fat milk, but reduced-fat milk can also be used.
First, heat the milk until it is about to boil. Then, add your acid and stir. Allow the mixture to separate, then spoon it into a cheesecloth. After 30-45 minutes, suspend the bundle over a bowl and allow it to drain for 12-24 hours. Finally, add salt or spices to taste.
Homemade cream cheese should be stored in an airtight container in the refrigerator and can be kept for up to 2 weeks. It can be frozen, but the texture will change and it will become less spreadable.
Whey is the liquid left over from the draining process. It can be used in soups, smoothies, and other recipes. Salty whey works well in soup stock, pizza dough, or as a thickener for gravy. Sweeter whey can be used for lacto-fermentation, dog treats, or as a protein boost in smoothies.
