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
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