Yogurt cheese rolls
Overview
A few days ago, I taught you how to make yogurt using a foot warmer. Have you guys learned it? Today I will use these yogurts to teach you how to make a sweet and sour dessert - yogurt cheese rolls. In this video, you can learn to use yogurt to make cheese, or Greek yogurt. The texture is very thick, similar to cream cheese. It is great for spreading on bread and filling. We use it to make rolls today. Since you are making rolls, stuffing is essential. The ingredients for purple sweet potato filling are easy to obtain and easy to make. There is a detailed production process in the video. Now you have learned not to fry bean paste again! The cheese and purple potato fillings are relatively moist and therefore sticky, which is not conducive to shaping. The video teaches you to use plastic wrap and a rolling pin to assist the operation. You can also use this method to roll cake rolls!
Tags
Ingredients
Steps
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Put the yogurt into a cloth bag with a fine texture or mesh. Mine is a nylon stuffing bag I bought online. It looks like the mesh is very dense, but there is still yogurt leaking out, so I wrap it with three layers of gauze.
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Place the yogurt bag on a sieve and add it to the deep pot. Fill a large fresh-keeping bag with water and tie the mouth of the bag tightly to prevent leakage. Press it on the yogurt bag and refrigerate it for more than 36 hours. I pressed it for 48 hours (I didn't do it in time).
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Drain off most of the water (whey) from the yogurt and put it in a bowl and stir evenly. Mine is sugar-free. If you like it sweet, you can add powdered sugar to taste at this time.
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Peel and slice the purple sweet potato, steam it, press it into a puree while hot, add sugar, milk and light cream, stir-fry over low heat until it resembles commercially available watery bean paste. Pour onto oiled plastic wrap, wrap and roll into a square shape.
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The yogurt is also wrapped in oiled plastic wrap and rolled into a square shape, the same size as the purple potato filling. Refrigerate both the yogurt and purple potato filling for half an hour.
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Uncover the plastic wrap of the yogurt slices and lay them on the chopping board (put the plastic wrap under the cheese). Cover the cheese slices with purple potato filling and remove the plastic wrap. Place the rolling pin under the plastic wrap and wrap one end of the plastic wrap around the rolling pin.
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Lift the rolling pin, and the plastic wrap also lifts up. While turning the rolling pin in your direction, roll it forward. After rolling it to the end, use the rolling pin to press the cheese roll toward you. With the other hand, pull the bottom layer of plastic wrap in the opposite direction to make the cheese roll tighter.
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For the final cutting, use sewing thread, not a knife...
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When eating, you can sift a layer of milk powder or sugar powder. It tastes sour and sweet, so hurry up and make it!
