Bushra Griffith
Cream cheese is a soft, mild-tasting cheese made from milk and cream. It is usually made with lactic acid, which is added to pasteurized milk and cream, lowering the mixture's pH and causing it to form curds. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is, however, similar in taste, texture, and production methods to Boursin and mascarpone. Cream cheese can be made at home, with several easy recipes available, and is also available in lactose-free, dairy-free, and fat-free options.
| Characteristics | Values |
|---|---|
| Texture | Soft |
| Taste | Mild, tangy, creamy, sweet |
| Ingredients | Milk, cream, lemon juice, vinegar, salt, lactase enzyme, live cultures, stabilizers (e.g. guar gum, carob bean gum, carrageenan), nitrogen, gelling agents, thickening agents, emulsifying agents, sugar, preservatives |
| Preparation | Can be made at home, commercially manufactured cream cheese is more difficult to make |
| Storage | Must be stored in the fridge, can be frozen |
| Uses | Spreading on bagels, baking, cooking, cheesecakes, sauces, soups, frosting, dips |
| Lactose-intolerant options | Lactose-free cream cheese is available, or can be made at home using lactose-free milk |
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What You'll Learn
Cream cheese is easy to make at home
Cream cheese is a soft and creamy fresh cheese with a tangy taste. It is usually made from milk and cream, with lactic acid bacteria added to pasteurized milk to form curds. While commercial cream cheese is made from a blend of milk and cream, you can adjust the ratio to your preference when making it at home.
Making cream cheese at home is easy and only requires a few simple ingredients that you probably already have in your kitchen. These include milk, lemon juice, and a little salt. You will also need a few common kitchen gadgets, such as a clean pot, thermometer, measuring spoons, bowl, strainer, and storage container.
- Pour whole milk into a large, heavy-bottomed pot and set it on medium-high heat. Stir frequently to prevent scorching.
- Heat the milk until it reaches a rolling simmer, where small bubbles form around the edges, but it hasn't reached a full boil.
- Add the lemon juice one tablespoon at a time, in one-minute intervals, stirring constantly.
- Continue cooking until the mixture curdles and separates completely. You will see a yellowish liquid at the bottom and thick curds on top.
- Remove from the heat and lay a cheesecloth in a large sieve placed over a large bowl.
- Pour the curds into the sieve and let it strain and cool for about 15 minutes.
- Use the cheesecloth to squeeze out the excess whey from the curds.
- Add salt to taste and any other desired spices or herbs.
- Store the cream cheese in an airtight container in the refrigerator for up to two weeks.
Your homemade cream cheese is now ready to enjoy! You can spread it on bagels, use it in baking, or customize it with herbs, fruits, or other mix-ins. Making cream cheese at home is not only easy but also allows you to control the quality and freshness of the ingredients, adjust the ingredients to suit your dietary needs, and create a delicious and nutritious product.
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It's a versatile ingredient
Cream cheese is a versatile ingredient that can be used in a multitude of ways. Its soft, creamy texture and mild, tangy flavour make it a great addition to both sweet and savoury dishes. Cream cheese is a staple in many kitchens, and its versatility means it can be used for everything from baking to cheesecakes and even as a substitute for yoghurt.
Cream cheese is a fresh cheese that has not been allowed to mature. It is usually made from cow's milk and cream, with added bacteria to coagulate the cream and form curds. This process gives cream cheese its characteristic high fat content and creamy texture.
The mild flavour and creamy texture of cream cheese make it an excellent base for creamy frostings and glazes. It can be used to make cream cheese frosting, which is a popular choice for carrot cakes and cinnamon rolls. Cream cheese is also a key ingredient in cheesecakes, and its tanginess pairs well with sweet toppings and bases.
Cream cheese is also a popular spread, often enjoyed on bagels, crackers, or toast. Its spreadability can be enhanced by adding nitrogen. It can also be used as a dip, with many people enjoying the simple pleasure of dipping their fingers into a jar of cream cheese.
Cream cheese is a versatile ingredient that can be used in both sweet and savoury cooking. It can be baked into pastries and sauces or swirled into soups. Cream cheese can also be used as a substitute for yoghurt in many recipes, adding a creamy texture and a tangy flavour.
Cream cheese is a versatile and adaptable ingredient that can be used in a wide range of dishes, from sweet treats to savoury snacks and meals. Its mild flavour, creamy texture, and high fat content make it a popular choice for home cooks and professional chefs alike.
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It's a soft, mild-tasting cheese
Cream cheese is a soft, mild-tasting cheese. It is usually made from milk and cream, with a subtle sweetness and a mild tanginess. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.
Cream cheese is a versatile ingredient that can be used in both sweet and savoury dishes. It can be spread on a bagel, mixed into cookie dough or cake batter, or used as a base for creamy frosting. It can also be baked into pastries, cheesecakes, and cinnamon rolls, or swirled into sauces and soups. Cream cheese is a staple in many households and is widely available in most grocery stores.
Cream cheese is easy to make at home, and homemade cream cheese recipes often use common ingredients that are readily available in most refrigerators. These ingredients typically include milk, cream, lemon juice or vinegar, and salt. Some recipes also include lactose-free milk, making cream cheese accessible to those with lactose intolerance. The process of making cream cheese involves heating milk to a certain temperature, adding an acid like lemon juice or vinegar to form curds, and then mixing in other ingredients like salt to taste.
Cream cheese has a rich history dating back to the 1870s when it was first mass-produced by a dairyman named William A. Lawrence in Chester, New York. By adding cream to the process of making Neufchâtel cheese, Lawrence created a richer, softer cheese that he named "cream cheese". The cheese gained popularity and soon other brands emerged, such as Triple Cream, Eagle, and Nabob. Cream cheese also became common in the Ashkenazi Jewish cuisine of New York City, where it is known as a "schmear".
Overall, cream cheese is a versatile and mild-tasting soft cheese that has become a staple in many kitchens around the world. Its soft and creamy texture, along with its subtle tanginess, makes it a popular ingredient for both sweet and savoury dishes. With its ease of accessibility and versatility, cream cheese continues to be a favourite for many.
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It's usually made from milk and cream
Cream cheese is a soft, mild-tasting fresh cheese that is usually made from milk and cream. It is not naturally matured and is meant to be consumed fresh, which differentiates it from other soft cheeses such as Brie and Neufchâtel. Cream cheese is easy to make at home, and many methods and recipes are used. Consistent, reliable commercial manufacture is more challenging.
Cream cheese was first mass-produced in 1873 by William A. Lawrence, a New York dairyman. He began manufacturing Neufchâtel cheese in 1872 and, by adding cream to the process, developed a richer cheese that he called "cream cheese". Cream cheese is now common in the Ashkenazi Jewish cuisine of New York City, where it is known as a "schmear".
Cream cheese is made by coagulating cream with the help of bacteria, forming a curd, which is then formed into a mass after removing the whey. The United States Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In Canada, cream cheese must contain at least 30% milk fat and a maximum of 55% moisture.
Cream cheese can be made at home with common ingredients, such as milk, cream, lemon juice, and salt. Lactose-free cream cheese can also be made by substituting lactose-free milk for regular milk. However, lacose-free milk still contains casein, which may not curdle normally when it comes into contact with acid.
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It's inexpensive and accessible
Cream cheese is inexpensive and easily accessible. It is a staple in most refrigerators, and for good reason. Cream cheese is a versatile ingredient that can be used in a variety of dishes, from savoury to sweet. Whether you're spreading it on a bagel, mixing it into cookie dough, or using it as a base for creamy frostings, cream cheese delivers a rich, creamy texture and a mild tanginess that elevates any dish.
Cream cheese is widely available in the refrigerated dairy aisles of most grocery stores in the United States. Its accessibility is due in part to its simple production process and common ingredients. Cream cheese is made from cow's milk and cream, with the addition of lactic acid to pasteurized milk, causing it to form curds. This process results in a soft, mild-tasting cheese that is meant to be consumed fresh. It does not require the maturation process that other soft cheeses like Brie and Neufchâtel necessitate.
The ease of making cream cheese at home contributes to its affordability and availability. With basic ingredients like milk, cream, lemon juice, and salt, anyone can make their own cream cheese. Homemade cream cheese recipes are abundant and straightforward, allowing people to create rich, creamy, and tangy cream cheese with readily available items from their refrigerators. This accessibility has led to the popularity of cream cheese in home kitchens, where it serves as a versatile ingredient for baking, cooking, and spreading.
Additionally, cream cheese's longevity in the refrigerator makes it a convenient and cost-effective option for consumers. Cream cheese can be stored in the fridge for up to 10 days after opening, ensuring that it remains fresh and usable for an extended period. This longevity reduces waste and makes cream cheese a reliable ingredient for various culinary applications. Furthermore, freezing cream cheese is an option if there is a risk of it going bad before use, although the texture may change slightly upon thawing.
The widespread availability and affordability of cream cheese have contributed to its popularity and integration into various cuisines. It is a staple in the Ashkenazi Jewish cuisine of New York City, where it is known as a "schmear." Cream cheese's versatility, mild flavour, and creamy texture have made it a beloved ingredient in homes across the United States and beyond.
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