Cream cheese
By VicentaLakin
Recipe Recommendations
- milk 600g
- light cream 200g
- commercial yogurt
- milk fragrance
- other
- a day
- simple
Steps for Cream cheese
1
Tools: This microwave steambox, which collects milk from the bottom tray
2
yoghurt + light cream + milk, put in yogurt milk, about eight hours, and become condensed yogurt
3
The microwave steambox is covered with two layers of gauze
4
12 hours later, wet solid form
5
Cover up the extra gauze
6
Press heavy. I'll put some plates on it. The fridge's about 12 hours
7
The rest of Sabri's solid is cream cheese
8
The final milk, pure. There's no bottom or anything. It can be used to put on a face for skin cream. Of course you can eat it, after all
9
418 g of cream cheese
10
The cream is loaded with a bottle, and a bottle is left in the freezer room for face dressing or for skin cream. Put the rest in the freezer
11
Homemade cream cheese is a little wetr than the finished product. Tastes a little sour, not salty