Homemade cream cheese

1

The material is simple: homemade yogurt, over-regulated net, thin sand cloth and deep glass

2

The filter is placed on a deep cup, on a thin sand cloth, and it's caught in a clamp, and it pours its own yogurt into a thin sand cloth. Move

3

When the yogurt's all down, take off the clamps and spoons

4

Close the lid and set the room at two hours

5

Close the lid and set the room at two hours

6

Take it out of the fridge. You can see the filtered milk in the deep glass

7

Let's see. The old yogurt is starting to get thick

8

Let's see. The old yogurt is starting to get thick

9

It's heavy on top. Keep filtrating the fridge for 12 hours and then take it out

10

Open the gauze, double filter, and the cream cheese is in shape

11

You can also squeeze the gauze tight, squeeze out the extra milk and load it in the container

One, if the temperature is too high in the environment, put the refrigerator in a cooler place, and in April the weather in Nanjing is cool, so I've put the room warm for two hours, can use the yoghurt purchased or homemade yogurt, can make cream cheese 3 without excessive preservatives, and homemade cream cheese needs 4 filtered milk as soon as possible: can make bread, cake, and taste very good