#trust之美#homemade Light Cheese

Name: #trust之美#homemade Light Cheese
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000ml Fresh milk; 250ml Yogurt; 30ml Lemon juice; 1/4 teaspoon salt

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I love making cheese at home, because it is convenient and safe to make cheese by myself. It tastes pure and milky and has many uses. It can be eaten directly on bread, cheesecake, sandwiches, and even can be made. Cheese salad. Homemade cheese can be made ready to eat, fresh to minutes, without any additive preservatives. There are many ways to make homemade cheese. Cheese made by different methods has different tastes and uses. The cheese I made today is light cheese. As the name suggests, it is a light cheese. The French call it "simple cheese". This cheese is simple to make and easy to eat. Although it is light cheese, the milk aroma is not weak, and the finished product is very fragrant. Whether it is used for cakes, sandwiches, or small desserts, it tastes great. I can't help but eat a piece every time I make it, because it is so delicious. My son and girl also love this light cheese, and every time they cook with it, they will quickly be eaten up. Love your family, just make them their favorite food! ! "

Ingredients

1000ml Fresh Milk
250ml Yogurt
30ml Lemon Juice
1/4 teaspoon Salt

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#trust之美#homemade Light Cheese

1. Squeeze lemon juice

2. The homemade yogurt is ready, the homemade yogurt is very thick

3. Pour the fresh milk into the pot and heat it over medium heat. Put a thermometer in the pot to monitor the temperature. When heating, keep stirring to prevent the milk from crusting

4. I set the thermometer directly to the required 80 degrees, and I will remind you when it arrives

5. When the temperature reaches 80 degrees, pour the lemon juice and yogurt, and mix well

6. After adding the lemon juice and yogurt, remove the pot from the heat and let stand for 5 minutes

7. Observe the state in the pot, when the curd and whey are clearly separated, you can use a mesh sieve to remove the curd

8. Wrap the curd with a clean filter cloth and fasten the buckle so that you can hang it up like I did to filter out the excess whey in the coagulation. You can also put the not thin on the mesh sieve and filter slowly, or filter the heavy objects slightly

9. It takes about 1 hour, the whey is basically filtered clean and solidified into a very thick lump.

10. At this time, add a little salt and mix well, then wrap and continue to filter. Because the whey will separate after adding salt.

11. After filtering for about half an hour, the creamy mild cheese will be ready.

12. The cheese sandwich bread made with this kind of cheese is very fragrant when you bite into the cheese.

13. It can also be used to make cheesecake, the effect is the same as cream cheese, and the milk flavor is stronger.

Tips:
1. The best milk is fresh milk, that is, milk that has just been squeezed out and has not been pasteurized. This kind of milk has a better effect on making cheese.
1. Pay attention to the temperature when boiling the milk, not to boil it, just boil it to 80 degrees.