Homemade muskabon cheese(zi zhi ma si ka bang nai lao )

Homemade muskabon cheese

Introduction:

"I like to eat tiramisu very much and always want to try to make my own muskabone cheese. In this way, a large box of light cream can be consumed in time, so that we don't have to think every day to use up such a large box of light cream as soon as possible. Tartaric acid is usually used in the ingredients of muskabon cheese. Today I use lemon juice instead of tartaric acid, and the taste is good. The cheese smells a little lemon

Production steps:

Step 1: add the cream to the thick bottom of the pot and cook to 85 degrees (I don't have a thermometer, keep stirring until there are bubbles on the side of the pot). Add the lemon juice.

Step 2: add a small amount of salt.

Step 3: keep the temperature and keep stirring, the cream will thicken.

Step 4: after cooling, pour into the fresh box and refrigerate for 12 hours.

Step 5: blanch the gauze with boiling water in advance, spread it on the container, and pour in the frozen cheese paste.

Step 6: hang in the box, cover with plastic film, refrigerate in the refrigerator for 24 hours and drip dry.

Step 7: put the dried cheese into the fresh-keeping box for cold storage.

Materials required:

Light cream: 500ml

Lemon juice: 15ml

Salt: small amount

Note: the finished product is about 330g. Drops of whey can be used to make facial mask. After use, the skin is very slippery and tender.

Production difficulty: simple

Process: boiling

Production time: several days

Taste: milk flavor

Chinese PinYin : Zi Zhi Ma Si Ka Bang Nai Lao