also my other question is, if you making your own cream cheese can it still be use for making cheese cake????
I make a simple cream cheese quite often and you probably have the ingredients in your kitchen. Take about a gallon of milk (of course, you can make less but, this will make you a decent final amount of cheese). Bring the milk up to around 80-100 degrees. Don't let it go much higher. Then, add Lemon juice. stir until the curds form and separate. pour through a lined colander and strain off the whey. You can keep the whey for making bread. The final cheese will have a citrusy taste to it. I like it with a touch of dill. makes a fantastic cucumber spread for cucumber sandwiches. and I LOVE Cuke sandwiches with plain, southern white bread, rich lemony cream cheese with dill and shredded cukes in the cheese. absolutely delish!!
it is always cheaper to buy cheese, even good quality cheese. I like learning to do anything I CAN learn. and I have learned some rudimentary cheese making. but, unless you have plenty of space to press and age cheese, making it for home use is just WAY too expensive to be seriously worthwhile. nto to mention that most milk is so pasteurized and homogenized to a fare thee well so it makes it nearly impossible to make cheese! I wanted to make some mozzarella JUST for the fun of making it, last week. I made a mistake and bought the wrong milk. obviously, it never came together and I ended with salty glue! Made me want to cry.
Plain yogurt hung to drain makes a pretty decent cream cheese (I guess it's actually called "yogurt" cheese) I've done it several times and it tastes remarkably similar to Philly cream cheese that you buy. Just get a muslin towel or something similar. Pour the yogurt into the towel, tie up the ends and suspend over a container for several hours. The cheese will keep for about a month. The leftover liquid is whey and can be drank or added to recipes calling for water. You can also use the whey to culture other things.