Swimming cheese
By VicentaLakin
Cheese is a food of considerable nutritional value, and my baby loves cheese. But cheese is expensive, and I learned to make homemade cheese, so I can find homemade cheese on my homepage. I make my own cheese, of course, to make snacks for my family, and it's just like the Jell-O, and it's really nice today. If you put a stick in it, you'll become a little kid's favorite cheese bar. Do you want to make one for your baby
Recipe Recommendations
- milk 250 ml
- Homemade cheese 100 grams
- gelatin powder 16 grams
- white granulated sugar 20 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Swimming cheese
1
The glitting powder is added to its own milk five times the amount of milk, and a slight mixing of the static for about 10 minutes, so that the glitting powder is saturated to better soluble. In the case of the glitting tablets, the amount is constant, not milk, but ice cream。
2
The rest of the milk is put in containers, sugar。
3
Add homemade cheese, mix it evenly and heat it up, so that sugar and cheese melt into milk. If the cheese tablet is sold on the market, five pieces of cheese tablets are required, torn into the milk, heated by water and soluble in the milk。
4
Both cheese and sugar melt and turn off the fire, continuing to mix and cool down to 55-60°C。
5
Added to the siphoning and swelling of the glitting, so that it melts into the cheese fluid. In the case of the glitting tablets, the soft glitting tablets are drained into the 60°C cheese fluid。
6
Filter the impurities with a filter, making the cheese more delicate。
7
Inverted silicone moulds (silica moulds are more easily demodeled) full of 9 points and sent to freezer for more than 4 hours。
8
The cheese freeze is ready, and we've got a big 6-1 baby who says it's good
9
Cheese sticks are greatSwimming cheese Make Tips
A giltine is called fish glue, the same amount of film and powder, which is soft first with ice water, but not for too long, which will melt for too long, and which is harder to melt than powder, so I prefer powder. 2 The gliding is to heat up and dissolve, but the temperature is too high to be effective. 3 The ratio of the peri-Kilitin to water is around 1.15. This cheese-freeze (stick) product needs to be frozen and stored and finished as soon as possible。