Homemade Cream Cheese

Name: Homemade Cream Cheese
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000ml milk; 1 bag Lactobacillus

by Snow rose

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Cheese is a fermented milk product. It is similar to common yogurt. It is made through a fermentation process. It also contains lactic acid bacteria. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food and has nutritional value. More abundant. Each kilogram of cheese products are concentrated from 10 kilograms of milk. They are rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. They are purely natural foods. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.
In our small place, you have to go online to buy a cheese. The shelf life is very short, and the hair grows easily. Oh, the price is so expensive. My heart is dripping when I throw it away. But since you can make homemade cheese, None of these problems exist anymore. The blueberry-flavored lactic acid bacteria I used this time, the cheese tasted with a faint blueberry fragrance, which gives us a brighter eye, who is staring at the computer screen these days.

Ingredients

1000ml Milk
1 bag Lactobacillus

Homemade Cream Cheese

1. Add lactic acid bacteria to pure milk and mix well

2. Put it in the yogurt machine and ferment for 8-12 hours

3. Becomes very thick yogurt

4. Put a layer of cloth in the basin and pour the yogurt into it

5. Tie the cloth tightly and place it in the container, and put it high below

6. At first, the whey flows faster. Pour out the whey frequently to prevent the cheese from being immersed. Put the cheese and the basin in the refrigerator

7. After 1-2 days, no whey drips out. If you want to get a cheese with less water, you can press a heavy object on the whey to force a part of the water to leak out when the whey drips less.

8. Seal the cheese in a clean container and store it in the refrigerator for about 3 days.

Tips:
1. The whey will flow more at the beginning, so be careful to pour out the whey frequently, or hang the cheese bag;
2. The process of making cheese is best in the refrigerator to avoid deterioration over time.