milk

200 grams

Cream that can be thickened to make whipped cream

30 grams

lemon juice

12g

salt

1 g

Whey cheese method

Mix milk and whipped cream evenly, heat to 85 degrees on medium heat, turn off the heat and don't cook. Turn off the heat when the milk pot begins to bubble.

Slowly add lemon juice while stirring.

After the curd is formed, add salt and stir slowly and evenly.

Cover the pot with gauze and let it stand for 2 hours.

Spread double gauze on the filter screen, pour the curd into the filter, and separate the cheese from whey.

Dry the whey in the gauze by hand, let it stand for a while, and squeeze it for a while until no whey flows out.

Whey cheese is ready. You can eat it directly, or you can add rosemary and thyme, mix well and spread it on biscuits and bread. Italians also like to add it to pasta. In short, it has a wide range of uses! !

skill

1. Cheese can be kept in the refrigerator 1 week.

2. Whey is also a good thing, don't throw it away. Replacing about 15% of water with whey in bread making can improve the texture and taste of bread and contribute to fermentation. But if you put too much, it will be sour!