Cream cheese, different from cheese, is an immature full-fat cheese, which is soft and white in color and looks a bit like whipped cream. The raw material of cream cheese is milk, and the cream or the mixture of cream and milk has a delicate taste, but it will make cream cheese easily absorb the taste of other foods, so it is difficult to preserve.

Cream. It can be said that whipped cream and cream cheese are true girlfriends, but they are definitely not the same material. Whipping cream is also called whipping cream. At the birthday party, the layers of whipped cream on the cake surface are whipped cream. After being sent away, the whipped cream tastes very delicate and soft, and there is a feeling of eating cotton candy. It is usually used to hold flowers.

Method for making cream cheese

Cream is taken out of the refrigerator and mixed with milk. Heat it to about 38 degrees Celsius in the microwave oven, add yogurt strains, and add original sugar-free yogurt. After mixing evenly, sieve once, and ferment in an oven or yogurt machine at 40 degrees for 8 to 12 hours. The longer the time, the higher the acidity.

Lactobacillus thermophilus can be used instead of sugar-free yogurt, and the fermentation time is the same as that of 500 g milk and 30 g sugar-free yogurt.

After fermentation, add edible salt to taste, wrap it in gauze, press it on a fresh-keeping bag filled with water, and filter it in the refrigerator for one night. The finished cream cheese can be refrigerated for about 15 days. The finished products are as good as those on the market, and there will be no lemon flavor or white vinegar flavor affecting the flavor. After fermentation, your whipped cream can be stored for about 15 days, whether it is fresh or just started.