1000 ml of homemade yogurt, 2 pieces of medical gauze, a powder sieve, a container slightly larger than the powder sieve, and a lid.

Steps

1, lay 2 pieces of gauze on the powder sieve, put it into the container, pour 1000 ml of yogurt on the gauze, cover it with the lid and put it into the refrigerator to strain. Take it out every 1-2 hours, pour out the clear liquid in the container (this is whey, I pour it into a bowl every time, or drink it off myself or make a mask, it's very nutritious) and put it back into the fridge.

2, when most of the whey filtered (estimated to be 12 hours later), the gauze wrapped inward, press molding, and then on top of the heavy weight, in the meantime, but also often to pour out the filtered whey.

3, two days later, the cheese is ready, I used Yili's milk to make yogurt, 2 pounds can be out of 350 grams of cheese, used to do with the three rings, may be fermented yogurt time is a little short, only ever out of 250 grams.

Tips

1, the process of homemade cheese, reflecting the fun of DIY, of course, to be diligent, must remember, to pour filtered whey, otherwise, the cheese is immersed in whey, the drying process will be slow.

2, homemade cheese, because there is no preservatives, the preservation time will be very short, only about 1 week, this time refers to from the time of yogurt production. So destroy it as soon as possible.

3, from homemade yogurt to finished cheese, the time is two and a half days, if you need to do heavy cheesecake 6 inches just right, eight inches need to do 4 pounds of yogurt.

4, to you calculate the cost: 2 pounds of milk 4 yuan, lactic acid bacteria 2 yuan, a total of 6 yuan, you can get 350 grams of cheese, very affordable it

Home version of the homemade cream cheese, purely greedy fun want to try

Materials: 1L of whole milk, 200G of light cream, lemon juice of two (or white vinegar in a small bowl of half a bowl), a pinch of salt, a clean white A clean white cotton cloth

Practice:

Photo 1: Pour the milk into the pot, add the light cream while slowly stirring well

Photo 2: Heat the milk and light cream over low heat, while gently stirring with a spoon, and heat it up until the edge of the pot is flooded with small bubbles can be

Photo 3~4: Turn off the heat and add lemon juice or white vinegar and stir, at this time, you can see that the whey and the condensed particles gradually Separate the whey and curd particles

Figure 5: Let the whey and curd particles in the pot continue to react for about 10 minutes, and you can see the whey gradually clearing and the curd particles getting bigger

Figure 6: Lay a cotton cloth on the container, pour in the boiled whey and curd particles and strain them, and add a tablespoon of salt in the particles and mix them well

Figures 7-8: Lift up the four corners of the cotton cloth, tie it with a string, and hang it in the cool place to dry for about 30 minutes. Cool for about 30 minutes

Picture 9: Light green translucent liquid is whey

Picture 10~11: Take out the curdled particles in the cloth and put them into an airtight container, mix well and then put it into the refrigerator for more than 8 hours to make it harden

Picture 12: The final amount of cheese is almost 350G

About lemon juice and white vinegar:

This is a good way to make the cheese. About lemon juice and white vinegar:

Cream cheese needs protein coagulation during the process, and either acid or rennet can do the trick. The more convenient lemon juice or white vinegar is usually used when making cheese at home. To make the same amount of cheese, use slightly more lemon juice than white vinegar (usually about one-third more). Although lemon juice can be cumbersome and costly to use, the resulting cheese has a light lemony flavor that white vinegar can't match.

About whey:

Whey is a light green translucent liquid left over from the curdling of the egg whites when cheese is made, and is rich in nutrients, so you can drink it directly. If used as a facial mask, it can also have a good whitening effect.

With the homemade cream cheese to do the cake, basically with the outside of the sale of brand-name cream cheese is not much difference, on the contrary, I personally also think that the cheese flavor is a little more tangy, and their own lemon juice, less rancid more lemon fragrance