Homemade cream cheese
By VicentaLakin
Cream cheese for ice cream, cake, etc., simple homemade, natural, children like。
Recipe Recommendations
- Pasteurized fresh milk 500G
- chymosin 0.1g
Steps for Homemade cream cheese
1
Fresh milk is in the pot, warmed up to 35-42 degrees and added to the emulsion enzyme (fruit wrinkled stomach enzyme), evenly mixed。
2
Ten minutes later, the milk felt jelly。
3
Cut
4
After 10 minutes of static, the separation of curvatures and milk is evident。
5
The gauze filters out the milk。
6
Put the custard in the cuisine machine and mix it with electricity。
7
Cream cheese is done, so simple, on cake or ice cream, delicious。Homemade cream cheese Make Tips
The temperature must remain 35-42 degrees before filtering。