soft cheese

How to make delicious, soft homemade Cream Cheese using a super-simple method and 3 ingredients you probably already have in your kitchen

Simple Creamy Homemade Cream Cheese

litres full fat milk

lemon (5 tBsp lemon juice)

Salt

pinch of dried herbs (garlic powder, dried chillies, etc)

Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.

As soon as it boils, add the lemon juice and then turn off the heat.

Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.

Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey* in the pot.

Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.

Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.

Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.

If you want to add any additional herbs/flavourings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce. 

https://content.jwplatform.com/videos/1izpZvOS.mp4

This homemade cream cheese is soft, delicious and so easy to make. And there are so many recipes which call for cream cheese.

Homemade Cream Cheese

Oven-cook your favourite soft cheese until gooey for this last-minute crowd-pleaser. An easy recipe for a dinner party or when entertaining at Christmas

Baked camembert

camembertor brie, cheese

tbsp vermouth,or dry white wine,

thymesprigs

dried chilli flakes

crackers bread,to serve

Unwrap 250g camembert, brie or similar from its packaging, then place back into its box. Tie string around the box to secure.

Slash the cheese a few times and top with 1 tbsp vermouth, dry white wine or kirsch, 2 thyme sprigs and a pinch of dried chilli flakes.

Bake on a baking tray for 20 mins until gooey. Serve with toasted bread or crackers for dipping.

This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling

Brie Wrapped In Prosciutto & Brioche

strong white bread flour

caster sugar

sachet fast-action dried yeast

milk

eggs, eggs

unsalted butter, softened

round brie

prosciutto

Brie wrapped in prosciutto & brioche

Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.

Wrap the brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Chicken & broccoli pasta bake

pastashells

broccoli,cut into very small florets and the stems thinly sliced

olive oil

boneless, skinless chicken breasts, thinly sliced

chestnut mushrooms,quartered

tbsp sundried tomato paste

soft cheesewith garlic and herbs (such as Boursin)

carton single cream

spring onions,finely sliced

mature cheddar,grated

garlic clove,finely chopped

flaked almonds

Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.

Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.

Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.

Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.

Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.

Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

French-Style Cream Cheese

heavy cream

packet

mesophilic starter

drop

rennet cool, unchlorinated water

Cheese salt, herbs, and spices (optional)

A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint

Griddled chicken with quinoa Greek salad

quinoa

butter

red chilli, deseeded and finely chopped

garlic clove, crushed

chicken mini fillets

vine tomato, roughly chopped

black Kalamata olive

red onion,

feta cheese, crumbled

mint leaves, chopped

juice and zest ½ lemon

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle pan</a> and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Halloween pumpkin cake

self-raising flour

light muscovado sugar

tsp mixed spice

tsp bicarbonate of soda

sultanas

salt

eggs, beaten

butter, melted

orange

orange juice

(peeled weight) pumpkin

pack soft cheese

butter, softened

icing sugar, sifted

orange and juice of half

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Strawberry & white chocolate mousse cake

digestive biscuits

/2½ oz butter

white chocolate

strawberries

tub full-fat soft cheese

double cream

Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Ham & blue cheese tart

filo pastry

onions

eggs

tub soft cheese

rocket leaves

blue cheese

pine nuts

Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.

Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

Check out our indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.

Biscoff cheesecake

(I use the Lotus brand, widely available in supermarkets) Biscoff biscuits

unsalted butter, melted,

full-fat soft cheese, room temperature

milliliters soured cream, room temperature

tbsp cornflour

eggs, room temperature

vanilla bean paste

lemon, zested

Biscoff biscuit spread, room temperature

soured cream

Heat the oven to 200C/fan 180C/gas 6. Lightly butter and line the base and sides of a 23cm springform cake tin with  baking paper.

To make the base, put the biscuits (keeping aside 2 for decoration) into either a food processor, and whizz, or into a ziplock bag and use a rolling pin to crush the biscuits into fine crumbs. Tip the crumbs into a bowl and then pour in the butter, stirring together to evenly mix. Put this mixture into the cake tin and use the base of a glass to compact the crumbs firmly into an even layer, also pressing it slightly up the sides of the tin. Bake for 10-15 minutes or until lightly browned. Put aside to cool.

To make the cheesecake filling, put all of the ingredients into a large bowl and use electric beaters to mix until smooth. Pour the mixture into the tin and gently level out. Wrap a wide sheet of foil around the base and sides of the tin and put into the oven, sitting it inside a roasting tray. Pour boiling water into the tray so that it comes about halfway up the sides.

Bake for 15 minutes then reduce the temperature to 140C/fan 120C/gas 1 and bake for 1 hour 15 minutes-1 hour 20 minutes or until set around the sides of the cake but with a gentle wobble in the middle. Turn the oven off but leave  the cheesecake inside for 2 hours to cool down slowly, then remove and cool fully at room temperature. Once cooled, put into the fridge overnight to chill and set completely.

When ready to serve, spoon the biscuit spread evenly over the top of the chilled cheesecake.

To finish, put the double cream and vanilla in a large bowl and whisk to soft peaks. Add the soured cream and fold to combine. Dollop the cream onto the cheesecake and top with the reserved biscuits, crumbled into small pieces.

Cottage Cheese

gallon

milk (do not use UHT/UP milk)

tsp.

liquid rennet

calcium chloride (optional)

whipping cream (optional)

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Strawberry cheesecake in 4 easy steps

vanilla pod

full fat soft cheese

icing sugar

punnet of strawberries, halved

To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Peach, burrata, and basil salad is one of those non-recipe recipes that's a riff on Caprese salad. Arrange some oozing pieces of burrata cheese on a plate, top with peach chunks, and toss in some basil.

Peach, Burrata, and Basil Salad

(1 peaches

Sea salt and black pepper

basil leaves (torn if large)

burrata*

Halve

Halve the peach(es) and remove the pit. Cut the peach into bite-size chunks or slices.

Season

Place the peaches in a bowl, drizzle with the oil, and season with sea salt and freshly cracked black pepper. Stir in the basil.

Arrange

Using your fingers, gently pull or tease the burrata into large pieces and arrange them on plates or a platter. Top with the peach mixture. Let stand for 10 minutes before serving.

Make mozzarella in your own kitchen with some special equipment and patience! Shape into balls and use in your favourite salads, to top pizzas, and more.

Homemade mozzarella cheese

litres whole milk

milliliters natural whole yogurt

Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.

Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.

Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.

Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.

After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.

Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.

Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.

Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.

Top 14 soft cheese recipes from across the web

The most viewed soft cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Creamy Homemade Cream Cheese

Baked camembert

Brie Wrapped In Prosciutto & Brioch...

Chicken & broccoli pasta bake

French-Style Cream Cheese

Griddled chicken with quinoa Greek ...

Halloween pumpkin cake

Strawberry & white chocolate mousse...

Ham & blue cheese tart

Biscoff cheesecake

Cottage Cheese

Strawberry cheesecake in 4 easy ste...

Peach, Burrata, and Basil Salad

Homemade mozzarella cheese

Top 14 soft cheese recipes from across the web

The most viewed soft cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Creamy Homemade Cream Cheese

Baked camembert

Brie Wrapped In Prosciutto & Brioch...

Chicken & broccoli pasta bake

French-Style Cream Cheese

Griddled chicken with quinoa Greek ...

Halloween pumpkin cake

Strawberry & white chocolate mousse...

Ham & blue cheese tart

Biscoff cheesecake

Cottage Cheese

Strawberry cheesecake in 4 easy ste...

Peach, Burrata, and Basil Salad

Homemade mozzarella cheese

The most viewed soft cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine