DIY -- cream cheese

DIY -- cream cheese

Introduction:

"I want to stir up cheese cake these days, but I don't have any cream cheese. I just kept a recipe for homemade cheese. I'll try it when I have time. The finished product is good, but the quantity is less. I'll try to make a cheese cake tomorrow."

Production steps:

Step 1: prepare the material.

Step 2: squeeze lemon juice, salt and gauze.

Step 3: pour the whole milk and cream into the pan and heat over low heat.

Step 4: stir with a spoon.

Step 5: turn off the fire until small bubbles appear on the surface.

Step 6: pour in the lemon juice.

Step 7: stir.

Step 8: separation of whey and coagulated small particles can be seen.

Step 9: let the reaction in the pot continue for 40 minutes, you will see that the condensed particles become larger.

Step 10: after condensation, add salt and stir evenly.

Step 11: spread the gauze on the container that can filter water, pour the condensed particles and whey into the gauze to filter.

Step 12: whey for the first time.

Step 13: wrap the gauze a second time.

Step 14: press the weight, squeeze out the juice, and press for about 1 hour.

Step 15: squeeze the cheese.

Step 16: put it in a sealed box and refrigerate overnight.

Materials required:

Whole milk: 1kg

Light cream: 200ml

Lemon: 2

Gauze: 2 pieces

Salt: 5g

Note: 1: it is better to use whole milk. 2: Using lemon juice as a coagulant will give the cheese the fragrance of lemon. 3: the separated whey is rich in nutrients, can be directly consumed, or can be used to apply the mask.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: milk flavor