Diy Cream Cheese
1.
Prepare the ingredients, squeeze the juice out of the lemon and set aside
2.
Pour the milk and whipped cream into the milk pan and heat it on a medium-low heat, stir with a small spoon while heating, until small bubbles appear on the surface, turn off the heat (be careful to keep stirring to prevent the paste from falling off)
3.
Pour in lemon juice
4.
Under stirring
5.
You can see the separation of whey and coagulated small particles
6.
Let it react in the pot for 40 minutes, and you will see the coagulated particles become larger
7.
After coagulation is complete, add salt and stir evenly
8.
Put the gauze into a filterable container, pour the coagulated particles and whey into the gauze to filter
9.
Wrap the gauze after filtering
10.
Press the heavy object, squeeze out the juice, and press it for about 1 hour (I put a basin of water on it)
11.
Squeezed cheese
12.
Put it in an airtight container, put it in the refrigerator overnight
Tips:
The finished product is about 300 grams. The cheese has a light lemon flavor. It can be used to make a 6-inch Sufre cheesecake. Note that the cheese cannot be put in the freezer, it will freeze bad, and it should be eaten as soon as possible in the cold storage. Whey can be drunk directly or used as a mask.
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