Maskaban cheese
By VicentaLakin
I've always wanted to make my own mascara cheese. So that a large box of light cream could be consumed in time, saves the need to think fast enough to run out such a large box of light cream. It's usually used as a ingredient for making mascarbian cheese, and today I'm replacing it with lemon juice, which tastes good, and the cheese smells a little light。
Recipe Recommendations
- light cream 500ml
- lemon juice 15ML
- salt small amount
- milk fragrance
- cook
- several days
- simple
Steps for Maskaban cheese
1
...cook the light cream up to 85 degrees in a thick bottom pan (I have no thermometers and keep mixing it up to the edges of the pot) and add lemon juice。
2
Add a little salt。
3
Stay warm, keep mixing, and butter gets thicker。
4
...cooled and poured into the freshware, and the fridge was frozen for 12 hours。
5
The gauze was pre-heated with open water, placed on containers and poured into frozen cheese paste。
6
It hangs in a skin box, covers it with a film, and cools it 24-hour drip。
7
Dried cheese is stored in a cold storage box。Maskaban cheese Make Tips
The finished product is about 330 grams. The drop of whey can be used to make a mask, and the skin will be very smooth and tender after use!