Homemade cream cheese for cheese cake
two
Step 1 . Milk 1L, light cream 180ml, lemon juice 70g, salt 4g
Step 2 . Pour milk and whipped cream into a pot, stir well, and simmer over low heat until the edges start to bubble. Then turn off the heat
Step 3 . Pour in lemon juice and stir slightly until flocculent material appears. Then add salt and let it stand for 10 minutes
Step 4 . After washing the drawer cloth, put it in water and boil it
Step 5 . Overlay three drawer cloths and lay them on top of the large bowl
Step 6 . Use a spoon to pour the milk onto the drawer cloth and separate casein and whey proteins
Step 7 . Tighten the drawer cloth and tie it securely with a rope
Step 8 . Hang in a cool place for 4 hours and catch the separated whey in a bowl below
Step 9 . Put it in the box and refrigerate for more than 8 hours
Step 10 . finished product
Step 11 . Separated whey
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