DIY -- cream cheese
Introduction:
Production steps:
Step 1: prepare the ingredients, squeeze out the lemon juice and set aside.
Step 2: pour the milk and cream into the pot, heat over low heat, stir with a small spoon while heating, until bubbles appear on the surface, turn off the heat. (keep stirring to prevent the paste from falling)
Step 3: pour in the lemon juice.
Step 4: stir.
Step 5: separation of whey and coagulated small particles can be seen.
Step 6: let the reaction continue in the pot for 40 minutes, and you will see that the condensed particles become larger
Step 7: after condensation, add salt and stir evenly.
Step 8: put the gauze into a filterable container, and pour the condensed particles and whey into the gauze to filter.
Step 9: wrap the gauze after filtration.
Step 10: press the weight, squeeze out the juice, and press for about 1 hour. I put a basin of water on it
Step 11: squeeze the cheese.
Step 12: put it in a sealed box and refrigerate overnight.
Materials required:
Whole milk: 1000g
Cream: 200ml
Lemon: 2
Salt: 5g
Gauze: 1 piece
Note: the finished product is about 300 grams. The cheese has a light lemon flavor. You can make a 6-inch Souffle cheese cake. (note that the cheese can't be put in the freezer. It will be damaged and eaten as soon as possible.)
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: milk flavor
Chinese PinYin : Nai You Nai Lao
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