My Way to Make CHEESE

Recently, I read a lot of recipes of CHEESECAKE, and found that foreigners have a great preference for Mascarpone Cheese, followed by Cream Cheese or Cottage Cheese, and a little Ricotta Cheese will be used in Italy. In short, this kind of sour cream is basically what they put into cheesecake. Well, it seems that my own taste is hard to stand among the people who are used to eating one taste. Every time I go to the supermarket, there are always countless feelings, such as the high price of cheese in this house, and the lack of varieties in that house. I finally look forward to a local brand, but there is no big breakthrough in "Guangming" in recent years. Complaining can't solve the problem, so when I told the old fart that I wanted to make my own cheese, he didn't show much surprise, but the sentence "Nothing you can't do, only you can't think of" broke my motivation.

Norene Gilletz is a lovely old Canadian lady. She is a senior editor and writer of food magazines. Her Jewish cookbooks attract me very much, and what I like most is the "homemade cheese" recipe.

when I was a child, I knew that you can't add lemon to milk, because this little thing will make milk solidify and taste strange. Although I think this feeling is very similar to yogurt, adults always tell me not to do this, let alone "drink" this finished product. Unexpectedly, after I saw some homemade Cheese ingredients, I realized that it was their stubbornness that caused my cheese homemade road to start so late for so many years.

the first try, the first taste, all in-cottage cheesse

(hey, this slogan is quite smooth! )

cotton cheese

Original formula:

2 literes (quarts) of milk (use 1% or skim milk.)

About 4 to 6 tbsp. lemon juice

Because it was the first experiment, I didn't use such a large amount during the insurance period, and only used almost three cups of milk plus one third. The reason why the amount of lemon juice is one and a third, firstly, the amount produced by a fresh lemon after being processed by a juicer is at most 6 teaspoons, instead of the spoon mentioned in the original formula; Secondly, in practice, three cups of milk and one lemon juice water can't completely separate whey, so it can only be added separately. If you want to follow the actual data of the original formula, then 2 liters of milk will use almost 6 to 9 ml of lemon juice. If you follow my experience, then as long as the color of whey becomes very light, and the closer the color of whey is to water, the better.