Homemade Cream Cheese

Homemade Cream Cheese

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

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.

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

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

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

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

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

8. Recover the emery cloth on the yogurt

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

10. Take it out after 12 hours

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

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

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

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