Homemade light cheese
By VicentaLakin
I love making cheese at home because it's easy and safe to make cheese, because it tastes like pure milk and it's a lot of use, i.e. I can eat it directly on bread, I can make cheesecakes, sandwiches and even cheese salad. Homemade cheese can be ready for ready-to-eat, fresh to minutes, without any additive preservative. There are many methods of homemade cheese, and the taste of cheese is different from one method to another, and its uses are different. The cheese I made today is light cheese, which by definition is a light cheese, which the French call “simple cheese”. It's a simple, easy-to-eat cheese, but it's not bad, and it's very strong, whether it's a cake or a sandwich or a dessert. I can't stop eating one because it's so delicious. My son and the girl are particularly fond of this light cheese, and every meal they make with it will soon be eaten up. Love your family, make them food
Recipe Recommendations
- fresh milk 1000ml
- yogurt 250ml
- lemon juice 30ML
- salt 1/4 teaspoon
- milk fragrance
- cook
- half an hour
- ordinary
Steps for Homemade light cheese
1
Lemon juice
2
Homemade yogurt is ready. Homemade yogurt is dense
3
Fresh milk pours into the pot, and it heats up. Thermometer is monitored in the pan. When you heat up, you're gonna have to mix it up
4
I set the thermometer directly to 80 degrees
5
The temperature is 80 degrees and the lemon juice and yogurt are pouring in
6
With lemonade and yogurt, the pot will be out of the fire for five minutes
7
Seeing the state in the pot, when the milk is clearly separated from the milk, you can sift it with a net
8
Pack your curds with clean filters, and tie them tight, so you can hang them up like I did and filter out the extra milk. You can put it on the net, filter it slowly, or filter it slightly
9
It's about an hour. It's basically filtrated and condensed into dense blocks
10
At this point, a small amount of salt is even and wrapped up for further filtering. Because when salt is added there'll be a lot of milk。
11
In about half an hour of filtering, you'll get your creamy, light cheese
12
Cheese buns made of this cheese taste good when you bite cheese
13
It's a cheesecake. It's like cream cheese, and it smells like milkHomemade light cheese Make Tips
One, milk is best fresh milk, i.e. milk that has just been pumped out without high-temperature disinfection, which is more effective as cheese. 1. When making milk, beware of temperature and not open to 80 degrees。