Diy Cream Cheese

Diy Cream Cheese

by Purple rhyme

5.0 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

You can make cream cheese at home. It is clean and hygienic. The cost is almost the same as what you bought, but I still like to make it by myself. It feels safe to eat.

Ingredients

Diy Cream Cheese

1. Prepare the ingredients, squeeze the juice out of the lemon and set aside

Diy Cream Cheese recipe

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)

Diy Cream Cheese recipe

3. Pour in lemon juice

Diy Cream Cheese recipe

4. Under stirring

Diy Cream Cheese recipe

5. You can see the separation of whey and coagulated small particles

Diy Cream Cheese recipe

6. Let it react in the pot for 40 minutes, and you will see the coagulated particles become larger

Diy Cream Cheese recipe

7. After coagulation is complete, add salt and stir evenly

Diy Cream Cheese recipe

8. Put the gauze into a filterable container, pour the coagulated particles and whey into the gauze to filter

Diy Cream Cheese recipe

9. Wrap the gauze after filtering

Diy Cream Cheese recipe

10. Press the heavy object, squeeze out the juice, and press it for about 1 hour (I put a basin of water on it)

Diy Cream Cheese recipe

11. Squeezed cheese

Diy Cream Cheese recipe

12. Put it in an airtight container, put it in the refrigerator overnight

Diy Cream Cheese recipe

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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