Homemade light cheese

Overview

I love making cheese at home because it is convenient and reliable. It tastes pure and milky, and it has many uses. It can be spread directly on bread, made into cheese cakes, sandwiches, and even cheese salads. Homemade cheese can be made and eaten immediately, fresh to the minute, without any additives or preservatives. There are many ways to make homemade cheese, and the cheese made by different methods has different flavors and uses. The cheese I made today is a light cheese. As the name suggests, it is a light cheese, which the French call simple cheese. This cheese is simple to make and easy to eat. Although it is a light cheese, the milky aroma is not light, and the finished product is very fragrant. Whether you use it to make cakes, sandwiches, or small desserts, it tastes great. Every time it's made, I can't help but eat a piece because it's so delicious. My son and daughter also like this light cheese very much, and every time they make delicious food with it, they will be quickly devoured. If you love your family, cook them the food they love! !

Tags

• dessert
• children
• afternoon tea
• fresh milk
• yogurt
• lemon juice
• salt

Ingredients

Steps

1. 1 Squeeze lemon juice and set aside

   

2. 2 The homemade yogurt is ready, the homemade yogurt is very thick

   

3. 3 Pour fresh milk into the pot and heat over medium heat. Place a thermometer in the pot to monitor the temperature. Stir constantly when heating to prevent the milk from forming milky skin

   

4. 4 I set the thermometer directly to the required 80 degrees, and it will remind me when it reaches the required temperature

   

5. 5 When the temperature reaches 80 degrees, pour in lemon juice and yogurt, stir evenly

   

6. 6 After adding lemon juice and yogurt, remove the pot from the heat and let it sit for 5 minutes

   

7. 7 Observe the condition in the pot. When the curds and whey are clearly separated, you can use a mesh sieve to remove the curds

   

8. 8 Wrap the curd in a clean filter cloth and tie it tightly. You can hang it up like I did to filter out the excess milk in the curd. You can also put it on a mesh sieve and slowly filter it, or use a heavy object to filter it

   

9. 9 It takes about an hour for the whey to be basically filtered and solidified into a very thick block

   

10. 10 At this time, add a little salt and mix well, then wrap it up and continue filtering. Because after adding salt, whey will separate.

    

11. 11 After filtering for about half an hour, the milky light cheese will be ready

    

12. 12 The cheese sandwich bread made with this cheese is very fragrant when you bite into the cheese

    

13. 13 It can also be used to make cheesecake. The effect is the same as cream cheese, and the milky flavor is stronger