DIY -- cream cheese

DIY -- cream cheese

Introduction:

Production steps:

Step 1: prepare the ingredients, squeeze out the lemon juice and set aside.

Step 2: pour the milk and cream into the pot, heat over low heat, stir with a small spoon while heating, until bubbles appear on the surface, turn off the heat. (keep stirring to prevent the paste from falling)

Step 3: pour in the lemon juice.

Step 4: stir.

Step 5: separation of whey and coagulated small particles can be seen.

Step 6: let the reaction continue in the pot for 40 minutes, and you will see that the condensed particles become larger

Step 7: after condensation, add salt and stir evenly.

Step 8: put the gauze into a filterable container, and pour the condensed particles and whey into the gauze to filter.

Step 9: wrap the gauze after filtration.

Step 10: press the weight, squeeze out the juice, and press for about 1 hour. I put a basin of water on it

Step 11: squeeze the cheese.

Step 12: put it in a sealed box and refrigerate overnight.

Materials required:

Whole milk: 1000g

Cream: 200ml

Lemon: 2

Salt: 5g

Gauze: 1 piece

Note: the finished product is about 300 grams. The cheese has a light lemon flavor. You can make a 6-inch Souffle cheese cake. (note that the cheese can't be put in the freezer. It will be damaged and eaten as soon as possible.)

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: milk flavor