Butter cheese

A delicious food not to be missed-homemade cream cheese

Cheese is a kind of dairy product with high nutritional value. Each kilogram of cheese is concentrated from 10 kilograms of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It's pure natural food ~ The most common saying about the origin of cheese is that nomadic people invented it ~ They stored fresh milk in cowhide backpacks earlier, but it often turned sour after a few days. Later, they found that yogurt would agglomerate in a cool and humid climate for a few days and become delicious cheese. Nowadays, there are more and more kinds of cheese and ways to eat it ~ In addition to making western-style dishes, cheese can be cut into small pieces and eaten directly with red wine, or eaten with steamed bread, bread, biscuits and hamburgers, or mixed with salads and noodles ~ Many European countries have their own unique types of cheese, such as Camembert gold and silver bi cheese in France and Emmeuteler Amida cheese in Switzerland. Mozzarella mozzarella cheese in Italy, Gouda Gotha cheese in the Netherlands, Cheddar cheddar cheese in Britain, etc. ~ There are more than 2,000 kinds of cheese known in the world, and cheese is an indispensable food in western food ~ Today, this is the fresh cheese I learned from Sister Fat Star. Just made, it has a strong mixed flavor of milk and lemon, and it tastes really good with all kinds of hard bread and crispy snacks ~

1. Preparation raw materials: pure milk 600g, cream 100g, concentrated lemon juice 40g, salt 4g, white gauze boiled in hot water.

2. Mix the milk and cream evenly, and heat in the microwave oven for 5 minutes, during which the stirring can be stopped once.

3. Feel hot but not boiling, pour in 40g concentrated lemon juice and stir.

4. After flocculent precipitation appears, add 4g salt and stir evenly, then pour in white gauze and filter.

5. Tie the four corners of the gauze and hang it in the shade to drain the water slowly, which takes about half an hour.

6. Finally, dry the excess water to make fresh cheese.

7. it's delicious on bread with cakes ~

Refrigerated for three days, the finished product this time has 220g, which is much more delicious than the cream cheese bought outside.