Homemade cream cheese
By VicentaLakin
Recipe Recommendations
- whole milk 1L
- light cream 175ml
- lemon of 2
- salt 1 teaspoon
- milk fragrance
- cook
- several hours
- simple
Steps for Homemade cream cheese
1
Lemon juice
2
Pour whole milk and light cream into the pan and heat over low heat, gently stir with a wooden spoon, heat until there is a small bubble on the edge of the pan, and turn off the heat to prevent spillage.
3
After turning off the heat, add lemon juice and stir, and then the whey and coagulated particles gradually separate.
4
The reaction in the pot continues for 10-20 minutes, and the condensed particles become larger. After condensation, heat a small teaspoon of salt and stir evenly.
5
Disinfect the gauze in advance, lay it on the filter screen, and pour the condensed particles and whey into the gauze and filter it.
6
After squeezing the gauze a little, press it with a heavy object and continue to press for 1 hour before taking it out.
7
Place it in an airtight box and refrigerate it in the refrigerator.