Handmade homemade cheese
By VicentaLakin
The leading woman, who has recently turned to the film Little Forest, has given herself a life of self-sufficiency and joy in bitterness. It is amazing how slow life should be, and a little wish to escape the urban life of today. We live in a fast-paced material age, hungry and want to chop our hands off, and a basic cell phone can meet our needs. It's more precious to do it on its own. Butter cheese and butter are the raw materials that we often use to bake. Try homemade butter and cream cheese on the 5-1 Labor Day holiday! We've been taught, since we were kids, that "labour is the most glorious" and that's what happened! If you don't know what to do with the light cream you usually use, it must be your skill profile
Recipe Recommendations
- whole milk 1L
- fresh lemon juice 45G
- salt 1 small pinch
Steps for Handmade homemade cheese
1
Fresh lemon cut open。
2
Put it behind you。
3
It pours milk in the pot, boils milk with a little fire and mixs it while heating it。
4
Milk boiled to bubbles, not boiling。
5
Filter the lemonade into the milk, gently stir it。
6
The small fire continues to heat up until milk forms a state of total separation of protein and milk, with about two minutes of heating off the fire。
7
The milk mixture is poured into the filter, the water is filtered and the cheese and the milk is separated。
8
Press heavy, help control water。
9
Cheese is transferred to the cooker, and a few spoons of milk are poured into the cheese, a little bit of salt is put in, and the engine is tumbled。
10
Smuggled cheeses are placed in clean containers。
11
Refrigerated storage。Handmade homemade cheese Make Tips
1 Time of preservation of homemade cheese: around 1 week. 2. Milk made of cheese, with full fat milk of 3.8% fat and 3.5% protein. 3. The amount of milk used depends on the state of the cheese, which, if the cheese is not dried, is adjusted to a spoon and cannot be used too much at once. As for the separated milk, which can be used as bread or drink, one of the advantages of this is that it is mainly milked protein, which makes it easier to digest and absorb. 5. The lemonade used is fresh, not condensed, if not white vinegar。