cream cheese
By VicentaLakin
Recipe Recommendations
- whole milk 1KG
- light cream 200ml
- lemon of 2
- gauze 2 blocks
- salt 5g
- milk fragrance
- cook
- several hours
- ordinary
Steps for cream cheese
1
Prepare materials.
2
Prepare lemon squeeze juice, salt, and gauze.
3
Pour whole milk and whipped cream into the pan and heat over low heat.
4
Stir with a spoon.
5
Turn off the heat until small bubbles appear on the surface.
6
Pour in the lemon juice.
7
Stir.
8
You can see the whey separating from the condensed small particles.
9
Allow the reaction in the pan to continue for 40 minutes and you will see the condensed particles become larger.
10
Add salt and stir well after coagulation is complete.
11
Lay the gauze on a container that can filter water, and pour the coagulated particles and whey into the gauze and filter.
12
The first whey.
13
Wrap the gauze the second time.
14
Press on the weight, squeeze out the juice, press for about 1 hour.
15
Squeeze cheese.
16
Store in an airtight box and place in the refrigerator overnight.cream cheese Make Tips
1: It's better to use whole milk.
2: Using lemon juice as a coagulant will give the cheese a lemon aroma.
3: The separated whey is rich in nutrients and can be drunk directly or used to apply a mask.
2: Using lemon juice as a coagulant will give the cheese a lemon aroma.
3: The separated whey is rich in nutrients and can be drunk directly or used to apply a mask.