Homemade cream cheese

Recipe Recommendations

• yogurt 一小袋（220ml)
• fresh milk three bags

• sweetening
• other
• a day
• ordinary

Steps for Homemade cream cheese

1

One small bag of yogurt (220ml) and three bags of fresh milk (250 g).

2

Place in yogurt container.

3

Set the time to 12 hours, and you can also put 2 bags of fresh milk, so that it will take 8 hours.

4

After 12 hours, it becomes soft tofu.

5

Prepare a sieve and a piece of gauze (I don't have gauze at home, I use drawer cloth for steaming steamed buns).

6

Lay the cloth on the sieve and pour in the yogurt.

7

Connect a bowl below, and the filtered liquid is called milk white.

8

I forgot who said it, I had to squeeze hard, but as soon as I squeezed the white yogurt, it came out.

9

So I changed the method and tied the cloth together.

10

Put a large container under the sieve.

11

Let it leak all night, open it the next morning.

12

It's already thick. Is it like cheese? It tastes like the thickest part on the lid of a yogurt cup. Every time I add the lid first and put it in a crisper bag for freezing preservation.

13

I packed two bags of 175 grams and 150 grams, making a total of 325 grams. The raw materials are only 5 yuan, and the electricity cost should be less than 10 yuan. Buying a piece of 250 grams of cheese costs 17 yuan, which is still suitable for making it yourself.

14

This is the milk clear. There is still more than enough in a large bottle. After tasting it, it feels like soaking a lot of Vc in water. One word: sour, I like sour today.

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