Homemade Cream Cheese

Homemade Cream Cheese

by Lao Fang Xiaoyu

4.7 (1)
Favorite

Difficulty

Easy

Time

48h

Serving

3

Last fall, I used branded yogurt in a cup and made "cream cheese" once, and it tasted good. This time, I used homemade yogurt, which also tasted good.
I learned to use a bread machine to try to make "homemade yogurt". Haha, I didn’t expect it to be successful once. I was really happy. After the "homemade yogurt" was allowed to cool down, I immediately used it to make this" "Cream cheese", after 48 hours of patient waiting, my "homemade cream cheese" is also OK, haha, I don't think how happy it is.

Ingredients

Homemade Cream Cheese

1. The ingredients are simple: homemade yogurt, filter net, fine emery cloth and deep measuring cup

Homemade Cream Cheese recipe

2. The strainer is placed on the deep measuring cup and the fine emery cloth is laid on the strainer, and the homemade yogurt is poured on the fine emery cloth with a clamp.

Homemade Cream Cheese recipe

3. After all the yogurt is poured, remove the clamp and spoon

Homemade Cream Cheese recipe

4. Close the lid and let stand at room temperature for 2 hours

Homemade Cream Cheese recipe

5. Re-enter the refrigerator and filter for more than 12 hours

Homemade Cream Cheese recipe

6. Take it out of the refrigerator, you can see that there is already filtered whey in the deep measuring cup

Homemade Cream Cheese recipe

7. Open it and look, the original yogurt has begun to thicken

Homemade Cream Cheese recipe

8. Recover the emery cloth on the yogurt

Homemade Cream Cheese recipe

9. Place a heavy object on it and continue to filter it in the refrigerator for 12 hours

Homemade Cream Cheese recipe

10. Take it out after 12 hours

Homemade Cream Cheese recipe

11. Open the gauze, after a second filtration, the cream cheese has been formed

Homemade Cream Cheese recipe

12. If you think the cheese is still a little wet, you can pick up the gauze again and squeeze it hard to squeeze out the excess whey

Homemade Cream Cheese recipe

13. Put it in a container, it can be eaten directly, or it can be used to make cheesecake or bread

Homemade Cream Cheese recipe

Tips:

1. If the ambient temperature is too high, please put it in the refrigerator in time. The weather in Nanjing in April is still cool, so I left it at room temperature for 2 hours
2. You can use purchased yogurt or homemade yogurt, both can be used to make cream cheese
3. Without too much preservatives, homemade cream cheese needs to be eaten as soon as possible
4. Filtered whey: you can make bread and cakes, and it tastes very good

Comments

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