How to make cheese from cow s milk, how to make cheese from pure milk

Cream cheese is often used in cake baking, and it costs about 30 yuan to buy a box of cream cheese in the supermarket.

In fact, the cream cheese method is not difficult, today the lazy brother will share with you a lazy version of the cream cheese method, without any skills, only with pure milk and 2 lemons can make more than 200g of cream cheese.

Ingredients: 1000ml pure milk, 2 lemons.

Method: Wash the peel of the lemon, cut it in half, and remove 40g of lemon juice by hand or juicer. (If you don't have an electronic scale at home, you can use a small soup spoon to drink soup, and about 3 tablespoons is about 40g.) )

Pour 1000ml of pure milk into the pot and heat it.

When the milk is heated to about 70 degrees, turn off the heat and add the lemon juice to the pot several times, stirring while adding the lemon juice. (If you don't have a thermometer, you can observe the milk around the pot, and when it is heated to the surrounding area, the temperature is about 70 degrees Celsius.) Remembered:

No need to boil until milk boils! )

After all the lemon juice is poured into the milk, you will find that the milk has changed, the white curd in the shape of bean curd is what we call cheese, and the whey like egg white, which is very nutritious, so it is also a "treasure".

Take a colander and cover with a strainer cloth to strain out the whey from the pan. Generally, 1000ml of pure milk can produce 200 to 250g of cream cheese.

Homemade cream cheese].

Ingredients: 1 l whole milk (must be whole milk), 50 grams of lemon juice, 1 gram of ground salt.

Method: Consists of the following steps.

1. Cut the lemon in half and squeeze out the lemon juice, after filtering, about 50 grams of lemon juice is needed.

2. Prepare a pot, then pour 1L of whole milk into the pot, and then heat over low heat until it starts to bubble and is about to boil.

3. When the milk is about to boil, add lemon juice to the milk, we add the lemon juice in 3-4 parts, and then keep stirring, don't pour it all at once.

4. When you keep stirring, the milk begins to show a state of separation between protein and whey, continue to stir for a while.

5. Then start to prepare a strainer cloth, put the mesh cloth on top of the large bowl, and then use a spoon to scoop the milk into the strainer cloth, so that the whey leaks into the bowl, and what remains on the strainer cloth is the cheese we want.

6. After all the milk is scooped out, let it stand for 15 minutes to control the water, so that the cheese can retain other water.

7. After controlling the water, find a bowl or basin to pour out the cream cheese, and it is basically ready at this point.

8. Next, prepare the grinding salt, rotate it 4-5 times, about 1 gram, and then directly use a whisk to whip at high speed until there are no particles, if you feel too dry, then you can add 1 spoonful of whey and continue to whip.

9. After stirring cream cheese, you can prepare a sealed jar, put the cream cheese in it, and then seal it and put it in the refrigerator to refrigerate, be sure to refrigerate, never freeze, so it can be stored for about a week, so you can take it out and use it when you want to cook.

10. Finally, don't pour out the whey that comes out, this nutritional value is very high, you can heat it and drink it directly, you can also use it to compress **, of course, it can also be used to make other foods, everyone looks at it yourself!

How to make homemade cheese from pure milk:

Ingredients: 300 grams of milk, 30 grams of lemon juice.

The first step is to prepare a lemon, cut it in half, squeeze out the lemon juice by hand, take 30 grams and use it, then prepare the milk for the required amount, prepare a milk pot, and pour the milk into the milk pot.

The second step is to put it on the fire and start heating, slowly heat it over low heat until you see small bubbles on the side of the pot, then turn off the heat, let it stand for about 30 seconds, continue to heat, and see the state of small bubbles but not boiling again.

In the third step, you can turn off the heat, pour the pre-processed lemon juice into the milk in three parts, note that the process needs to be stirred constantly, after adding it all, let it sit for a while, about 15 minutes, to prepare a clean bowl.

Step 4: Spread a clean gauze on top of the bowl, pour the curdled milk into it, pick up the gauze, squeeze it dry with your hands, and put the curdled cheese in the refrigerator for 3 hours.

The fifth step is to wait for it to be refrigerated and set, then you can take it out of the refrigerator, uncover the gauze, and there will be a rich milky fragrance in an instant.

There are 3 steps to make homemade cheese from pure Russ milk. The ingredients needed are: 500 ml of pure milk, 50 grams of sugar, 200 grams of cream cheese, 300 grams of fermented yogurt, 150 ml of water, and 35 grams of gelatin powder.

The specific operation steps are as follows: slag is simply dispersed.

Step 1: Boil the milk.

Add sugar to the pure milk, boil the sugar over high heat, then add cream cheese and fermented yogurt, stir well, and set aside.

Step 2: Melt the gelatin powder.

Add gelatin powder to clean water, put the container in hot water, stir and melt through the water.

Step 3: Filter and refrigerate.

Strain through a fine mesh filter, pour the filtered milk paste into the cheese mold, put it in the refrigerator, and refrigerate for 4 hours to set.

Here's how to make homemade cheese from plain milk:

Ingredients: 300 grams of milk, 20 grams of sugar, 30 grams of lemon juice, etc.

1. Add sugar to the milk and stir well.

2. Pour milk into the pot and cook over low heat until bubbling.

3. Pour in the lemon juice and stir slowly until flocculent.

4. Pour the flocculent into a clean cage drawer cloth and shout through the lead filter.

5. Wrap the filtered milk residue tightly with a cloth.

6. After pressing with a heavy object for eight hours, it can be made into cheese.

The practice of Beijing snack cow cheese is introduced in detail.

Region: Beijing Snacks.

Craft: Other.

Ingredients for beef cheese: 1000 grams of milk, 40 grams of Jiang rice wine, 100 grams of sugar, 4 grams of osmanthus, 8 grams of raisins, peach kernels and melon kernels.

Introduction of cow cheese: Cheese has a long history, and in the past, the capital was the most famous for the Tianqiao market, which was famous for its unique flavor and rich nutrition.

Characteristics of Cow Cheese:

The color is milky white, smooth and sweet.

Teach you how to make cow cheese and how to make cow cheese.

1.Pour the fresh milk into the clay pot or aluminum pot and boil, put in the sugar to dissolve, leave the pot to cool, add Jiang rice wine and osmanthus and stir well. Soak the walnuts in warm water, peel and chop into grains. Wash and fry the melon kernels and wash the raisins.

2.Use several small bowls to put walnuts, melon kernels, and raisins respectively, and each bowl contains the right milk.

3.Each bowl of milk is put into a small board in a special wooden barrel, leaving a gap of 15 cm in the middle of the barrel, put an iron plate and red-hot charcoal, cover the barrel lid, smoke and heat for 20 minutes, wait for coagulation into cow cheese, take it out to cool, put it in the refrigerator for storage, and take it as you eat.

Essentials of making cow cheese: After the fruit is put into the bowl, it should be quickly filled with the milk of the right ingredients, and the action should be fast.

Homemade cream cheese 1Take 5 bags of fresh milk (about catty) and boil and remove from heat.

2.Squeeze in the juice of one lemon.

3.Let it sit for a while, take a basin and cover it with gauze and pour the milk in. The top of the gauze is the prototype of cheese, and the one in the basin is whey.

5.After half an hour, the cheese is ready to take shape. For a better taste, add 50g of whipping cream and whip well. If you are not in a hurry, put it in the refrigerator and refrigerate it for a day or two, and continue to control whey, which is more effective.

6.Whey is refreshing. It can be drunk directly, and honey can be added if it is too sour.

ps: If you use homemade yogurt to make it (it is better to use a yogurt machine, the yogurt you bought is not sticky enough), put the yogurt in gauze, weigh it, put it in a powder sieve, and receive whey in a basin. Generally, the cheese is ready after 2 days in the refrigerator, during which time remember to pour out the whey frequently.

PSPS: If you don't have a yogurt maker and want to make your own yogurt, you can use your baby's thermostat or thermos or any container that can keep it warm at about 40 for a long time. 4 bags of milk and 1 carton of yogurt can be fermented overnight.

The above is too troublesome, teach you a simple method, use a blender, a few minutes will do.

Ingredients: Whole milk 1l

Whipping cream 175ml

Lemon 2 pcs.

1 teaspoon of salt.

The practice of homemade fresh cheese.

Ingredients for homemade cream cheese: whole milk, whipping cream, lemon, salt, lemon juiced beforehand and set aside.

Heat whole milk and whipping cream over low heat while gently stirring with a wooden spoon until small bubbles are on the sides of the pan to prevent spillage (do not let the liquid boil, heat until it is slightly boiling instead of large).

After turning off the heat, stir in the pan with lemon juice and salt to gradually separate the whey and curdled particles.

Let the reaction continue in the pan for 10-20 minutes, and you will see the condensed particles become larger.

Spread the gauze on a container that can filter the water, and pour the curdled particles into the gauze along with the whey to filter.

Then press it with a heavy object to facilitate the water to squeeze out, press for about 1 hour to take it out, put it in the refrigerator and seal it.

Fresh cheese should be kept in the refrigerator for about 4-5 days and eaten as soon as possible.

The whey that is isolated from cheese is the liquid left over from the egg whites in milk after coagulation, and it is rich in nutrients, and it is also good for bread.

Tip 1: The main ingredient for making yogurt is whole milk, not skimmed.

2. Whipping cream can increase the concentration of milk, make the cheese taste smoother and more milky, try not to omit it. (It really doesn't have it, but the cheese is not so smooth and fragrant.) It's okay to eat it directly, but it's almost impossible to make cake and pastry flavors).

3. Using lemon juice as a coagulant will give the cheese the flavor of lemon, if there is no lemon, you can directly use apple cider vinegar or brewed white vinegar. The concentration of vinegar is higher than that of lemon juice, so the same amount of milk should be coagulated, and the amount of vinegar should be less than lemon juice.

Mozzarella cheese is made