Homemade Fresh Cheese
1.
First of all, we must make yogurt. The containers and tools used to make yogurt must be sterilized by boiling water. I use a yogurt machine with a cup divider, and the capacity of one cup is 500ml
2.
Put 1/3 of the milk in the sterilized container, put in the bacterial powder, and put one gram of yogurt bacterial powder in a cup, and stir it evenly with a sterilized spoon
3.
Then pour all the remaining milk into the container, put one liter of milk into 2 yogurt cups, close the lid of the cup, and be sure to fasten it tightly
4.
Put the cup into the yogurt machine, buckle the outer lid, turn on the power, select the yogurt function, set the time for 8 hours, usually made at night
5.
The next morning, when you see the yogurt that has been solidified, put the yogurt in the refrigerator to passivate for 3~4 hours, and it will be thicker.
6.
Tools for filtering yogurt: a cage cloth or muslin, a strainer, and a container about the same size as the strainer. I use a stainless steel tank for this container, which is used for cooking in the canteen, plus a lid.
7.
The filter I used was built in a certain wall breaker, and it is about the same size as a stainless steel tank. It is purely coincidental and very suitable.
8.
The cage cloth is spread on the filter net, the filter net is placed on the stainless steel tank, the yogurt is poured on the cage cloth, just enough to fill one liter of yogurt
9.
Fasten a lid, the lid is the lid of the microwave heating bowl, which is exactly the size of the filter, put it in the refrigerator to filter
10.
After a few hours of filtering, it is obvious that the yogurt has been reduced, but the whey is actually filtered out.
11.
You can tighten the cage cloth and continue to filter. After 24 hours of filtering, there will be a little bit of the yogurt in the cage cloth and the filtered whey is in the tank.
12.
How much is the filtered whey? Use a measuring cup to measure it. After one liter of whole milk is made into yogurt, it can filter out about 550 ml of whey.
13.
After filtering, the thick cheese-like yogurt is obtained, and it is stored in the refrigerator in a crisper.
14.
The filtered yogurt can be spread directly on bread, or it can be mixed with whipped cream for spreading
Tips:
1. It is recommended to use whole milk for cracked walls. The filtered yogurt is thick and thick. Like cheese, the milk brand is not limited.
2. All kinds of domestic yogurt fungus powder have been used, and the effect is almost the same; in the past, imported Caspian yogurt fungus powder (weaning at room temperature does not require heating and fermentation), the taste will be a bit more sour than domestic yogurt fungus powder, and the milk flavor is stronger some.
3. How to eat the fresh cheese made? Spread the bread directly, drizzle a little honey or spread a little jam, you can mix it with whipped cream to make the cake surface decoration.
4. The homemade fresh cheese is sugar-free and preservative-free, and can be stored in the refrigerator for up to one week.
5. How to deal with the filtered whey? Drink it directly, make bread and steamed buns and use it as a liquid, make a mask (I haven't tried it), and drink it directly to treat constipation.
6. To be precise, it should be called yogurt, and more people call it fresh cheese.
