Milk, emulsified salt, polyphosphates, carob essence, sea weed essence,
locust beam gum, allergen carrageenan.. it's a f*king cream cheese, why would we need
such stuff.
Hi everyone, today we're going to make cream cheese from scratch in like 5
minutes, with milk and no f*king additives. It is so easy, it's so tasty for us, for our
children, for our loved ones. And when you become a person who makes her own his
own cheese at home, you're really cool. From that simple recipe, I'm going to add
some little Refika tricks and we're going to prepare some really cool
looking, incredibly tasting other cheese. If you're ready, we can start. First off,
we need milk; it's a pasteurized daily milk, whole
fats, it is not double, it's not like a light. And I'm going to make like three and
four different recipes. So if I need four liters but when you're making it at home
for the first one, you just need one. So one liter would be enough. I'm adding it
to my pot, turning the heat on because it's pasteurized, I don't need to boil it
so much it. When it starts to bubble it will be ready. The milk is going to boil
and until that I don't need to do anything. When it boils, I'm going to make
it a curdled with an acid. Acid could be done with a yogurt or a vinegar or
a lemon juice. I will, I love it. I have my own.. It's very easy and the
yogurt is a great thing, yogurt, kefir is so great stuff for our digestive
system and our intestines and many more. Yogurt was invented by Turks, you know
I'm a Turkish girl. So I have so many tricks to make great yogurt but later.
Until it boils I'm going to have two lemons
when you add an extra acid to a boiling milk product, it curdles. Curdle is the
main starter for cheese. The milk is almost boiling. For it rises I turned the
heat to the lost and that start to add the lemon juice.
Why I added lemon juice, some of the vinegars leave a taste. Look, as you can see, start
to leave a curdle, I add a little more.. In Turkey, we call this the milk
starts to come! It's already done. The important thing is the water should be
like see-through like this. I don't like this simile but in 1999 when I was 1
years old, we had this big earthquake in very close to Istanbul. And the sea
color changed into this. Each time I make cheese, I remember this. I tried to take
every kernel from the milk. And now there is this water and this water is actually
really nice. You can use it in soups ,if you have a dog or a cat, instead of
putting a normal water you can put this water. It's really really good .And when
it's cold, you can also give it to the plants. It will work as a fertilizer.
You can drink it as well. I put a bit of salt ,not too much. When it's still hot, I
want to make this cheese as creamy as possible. And to do so, I have to do it,
when it's really really hot. To make the cream cheese, I'm going to put some of
this curdle here. As the cream cheese has a lot of fat, it's not so rich on fat. We
can do two things; we can either put butter or olive oil. I want to put olive
oil cause it's one of the best olive oils in the world.
It's from Turkey, a girl called Selin makes it. I put about 2 tablespoons of
olive oil, a bit of salt and then I start to..
After a minute, it becomes something like this. It's smooth but it still has a
little bit of sanding. Don't leave it there, do at least for one more minute.
First part is ready. We have the cream cheese like this. As you can see, it's
really smooth and it's still hot. For example, if you have a guest or something,
it's mighty very cool to give a hot cheese, no? The first one is ready. Plain
great cream cheese. This is the plain one. I want to make it a little bit more
exciting. This is the truffle oil, it smells like rich but it's not that
expensive, don't worry. And when I add this to here, about a tablespoon and a
half,
now we have cheese with truffle oil, as simple as this, and it smells really
really good. One thing though, I should say I didn't first put the truffle oil
the reason behind it is, it was really really hot then. It's not so hot now the
hotness of the cheese would cook the truffle oil and it wouldn't smell that
much that good. So this way is better. Bahar and I have been working for about
eight and a half years. She was my food photographer now she's the director,
she's everything. This is for me? All for you, one for all all for one. I wanted to
make it in a different shape, so this is the second one. Now it's going to get
more exciting, we're going to make cheese with basil and walnuts. The rest of the
cheese, it's a bit cold right now. I wanted it to be creamy, so the hot water is
still here. I dip it a bit, so that I warm it up because to make it creamy, it has
to be really warm. I'm going to put oil as well, but I'm going to put some butter.
Because this time, I don't want a creamy cheese but I want like a dimensional one.
And then, some more olive oil. If you do
not have olive oil, sunflower even canola would do - we have hazelnut oil, that works
really well and a bit of more salt. And here we go again. The cheese is like silk
now. It's still hot, what I should do is, I have to take this out, I'm going to add
walnuts and basil inside but basil is very very delicate. So cheese is hot, it
will ruin the basil. It will Brown the basil, actually make it black. To cool
it down, I increase the surface area, like this. And get cool. Now, the basils,
smells great. We have like a small batch of basils, there's water on them. It's
still wet so what I'm trying to do is, with a napkin take the extra water away.
And I'm going to roughly chop them and the walnuts, a handful of walnuts is
Refika measure to the cooking world. I'm going to put the measure of this in
grams as well to the recipe below. So I add the walnuts and the basil in. And mix
them well. You can use, instead of basil, mint, coriander or instead of
walnuts, you can use peanuts, pistachios.. Good question. If it's an cured meat, yes
you can. Raw meat, no, definitely no. For example, you
can leave it in the refrigerator and eat it in two weeks, but if you do not put
any greens, longer. Now almost ready, I get one baking paper like this, one sheet and
do this. And then, open it again. What squeezing do is when you try to open it,
it rolls back and make you hate what you do, in life, so always crumble your paper.
I try to make it a little longer. I'm going to roll it like this. And so that,
it makes something round. I'm definitely making a sausage. In
Turkey we call this büş. I don't know what it's called abroad. I'm trying to
learn so if you tell me, like what this kind of cheese is called in your country
that would be wonderful. My cheese is almost ready but it's still
warm and soft. I'm going to throw this in the refrigerator, for at least two or
three hours. So that, the butter inside going to hard and it is going to change the
texture of this soft creamy cheese into cheese we can cut. We go!
We have a church just nearby, the bells are ringing. They want it from the cheese as
well. And also the hoca wants, so everyone wants it. I'm going to start
with the classical one. This is it! I don't want to eat alone.
So the truffle one is for you. It's just smelling incredible by the way.
This is the difference of between you and me Bahar. You are thin and I'm not
that much, so. It was year 2011, my book was being sold in New York MoMA and that
was his destination Istanbul exhibition it was there as well. I had no money and
we would order and the food that we ordered, we didn't like it. We just ate
bread. Because we didn't have the money to order another dish. We
came a long way moral of the story, look this is it.
It's great. This one smells very fresh. Yeah! The smell of the basil captures
all the cheese and it's incredible. You cannot compare this something you buy from..
So you know what to do, subscribe to our channel, like the video, definitely like
the video and we become a big family. And tell us what do you want, her to make for
you. From here, you can subscribe to our channel, from here you go to another
video made by us.