Homemade Cream Cheese
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. First sew a pocket with a double layer of white gauze and flush out the raw edges.
2. Put the pocket in boiling water and cook for five minutes, then remove.
3. Preparation materials: 1000g pure milk, 200g iron tower cream, 100g lemon juice, 4g salt.
4. Weigh the milk and cream into the pot.
5. Stir while boiling, don't let it form a milky skin on the surface. Boil until bubbling on the edge of the pot, turn off the heat,
6. Immediately pour the lemon juice and stir while pouring, flocculent appears.
7. Add salt and stir.
8. Pour the boiled milk into a cloth bag and connect a large basin underneath.
9. The filtered whey can be used for bread and steamed buns.
10. Tie up the pockets, string them with long chopsticks, and hang them on the noodle bucket of the chef's machine to drain
11. The amount of water drained gradually decreases in about two hours. Move it into the refrigerator to control the water.
12. The net weight of the finished product is 326g.
13. Very delicate.
