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How do you make cheese?

1. Remove the floc and control the moisture content. Put it on a clean drawer cloth. Knead the milk dregs into dough with a drawer cloth. Add a little strawberry jam and sugar. Stir well and color it. Put the cheese in a plastic bag. Make a cut on the fresh bag. Squeeze the cheese out of the mouth and turn it into a spiral. Add jam to it as a garnish. A homemade cheese with the nutrition of condensed milk is ready.

2. Put the milk into the pot and heat it over low heat. Heat the milk until it begins to boil, turn off the heat immediately, cool for 30 seconds and then reheat it. Repeat this step 3 times. After turning off the heat, slowly pour the lemon juice into the milk for 3 times, be sure to keep stirring, and then let stand for 15 minutes. When the milk is still, take out a new bowl and spread the gauze in the bowl. Pour the milk into the gauze. Wrap up the gauze and squeeze hard.

3. Leave the fresh milk left from the skin or the fresh milk after cream extraction for a few days for natural fermentation. During natural fermentation, the milk condenses into soft lumps and the excess water is filtered out with gauze. Boil the watered milk in a pot and stir in the boiling process until the milk presents tofu pudding. Put the boiled milk into the gauze again to remove moisture, then put it into the mold, and then squeeze it into shape.

4. Do you see the dawn of success? Take out the curd surface and spray some medical alcohol to disinfect it, and then sprinkle salt on the surface of the milk block to prevent miscellaneous bacteria. But the salt must be hygienic and fresh. When ripe and dry, you should dry the cheese at room temperature (25 degrees Celsius) for 3 days, then spray it with alcohol to sterilize it. Keep it for another 3-4 days. Seal the cheese completely and store it in a refrigerator at 5 degrees Celsius for 2-3 weeks until it is finally ripe.

5. / 9 step by step, pour the milk into the bucket and stir to extract the cream. Put the pure milk in a hot place to ferment. When the fresh milk tastes sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into the gauze and squeeze to remove water.

How to make cheese at home

1. The steps to make cheese at home are as follows: prepare milk. Pour two cups of milk into the soup pot and bring to a boil over low heat. In the process of boiling milk, you must keep stirring, otherwise it will paste the pot, turn off the heat after the milk boils, but do not move the soup pot, just leave it on the stove. Add white vinegar. Add four teaspoons of white vinegar to the boiled milk. At this time, the milk will blossom and agglomerate. The solidified part is cheese and the liquid part is whey. Stir well with a spoon and leave in place for 5 minutes.

2. Filter the condensate with clean gauze boiled in boiling water. After 8 hours of cold storage, the delicious pure cheese is finished. Remove the edges and you will get a round fresh cheese. The method of making cream cheese ice cream want to experience a different cheese flavor? Try combining it with ice cream! Material: milk marshmallow fruit (choose according to personal taste) step: pour the milk into the pot and heat it.

3. Put the wrapped curd into the cheese mold and press it with a weight to discharge more whey and form a solid cheese block. Depending on the type of cheese required, the pressing time can range from a few hours to a day. Salted and ripe, remove pressed pieces of cheese and apply salt to the surface according to your taste.

4. Prepare the materials: milk, rice wine, sugar. Boil the milk, put in two tablespoons of sugar and cool at room temperature. Prepare several small porcelain bowls and put two tablespoons of rice wine in each bowl. Divide the milk into these bowls and mix the milk and rice wine with a clean spoon. After mixing, put the processed milk into a steamer and steam over high heat for 25 minutes.

5. Cooked cheese: (1) the fresh milk left over from boiled milk skin or fresh milk after cream extraction is placed for a few days for natural fermentation. (2) during natural fermentation, milk condenses into soft lumps, and then the excess water is filtered out with gauze. (3) boil the watered milk in a pot, stirring in the process of boiling until the milk presents tofu pudding.

Homemade cheese at home

1. Ingredients: 1 liter of milk, 40ml of lemon juice / white vinegar, 1 tablespoon of vanilla extract, 1 tablespoon of salt. 1 liter of milk, add 1 tablespoon of salt. According to your personal preference, add the right amount of vanilla essence. Heat to the surface to form a layer of milk crust. Stir with a spoon and pour in 40ml lemon juice or white vinegar. Then turn off the fire and rest for 10 minutes. Prepare the mold. If there is no mold, use a strainer. Prepare a piece of gauze.

2. How to make cheese with pure milk? add 50 grams of white sugar to 500 milliliters of pure milk, turn off the heat after boiling, pour in 200 grams of cream cheese and 300 grams of fermented yogurt, stir and melt. 35 grams of gelatin powder, stir and melt in hot water. Pour into the milk paste and stir well, filter and pour into the mold, refrigerate for 4 hours to set.

3. Preparation materials: self-made yogurt, salt, gauze, strainer, bowl. Pour the homemade yogurt into the gauze and use a filter to filter out the excess moisture. Put the filtered yogurt into a bowl, add the right amount of salt and stir well. Put the stirred yogurt in the refrigerator and wait for it to solidify into cheese.

4. Prepare ingredients: 400g fresh milk and 1 lemon. Cut the lemon and take 25g lemon juice. 25g lemon juice. According to your personal preference, those who are afraid of acid can reduce the amount of lemon juice a little bit. Put 400g milk into the pot and heat it over low heat. Heat the milk until it begins to boil, turn off the heat immediately, cool for 30 seconds and then reheat it. Repeat this step 3 times.

5. There are 3 steps to make cheese with pure 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 milliliters of water, 35 grams of jelly powder. The specific steps are as follows: step 1: boil the pure milk and add the sugar, boil the sugar over high heat, then add cream cheese and fermented yogurt, stir well and set aside.

How to make cheese with pure fresh milk

Pure fresh milk is needed to make cheese. Homemade cheese step: pour two cups of milk into a soup pot and bring to a boil over low heat. Keep stirring in the process of boiling milk. Turn off the heat when the milk boils, but don't move the soup pot. Add four teaspoons of white vinegar to the boiled milk and the milk will blossom and agglomerate. The solidified part is cheese and the liquid part is whey. After stirring well with a spoon, leave it in place for 5 minutes.

Pour the fresh milk into the bucket and stir it to get the cream. Put pure milk in a hot place to make it mellow. When the fresh milk has a bad smell, pour it into the pot and boil it. When the yogurt shows the appearance of water tofu, scoop it into a sandcloth and squeeze it to remove moisture. Put the milk residue into a grinding tool or wooden plate, or squeeze it into shape, or cut it into a grid with a knife, and the raw cheese is made successfully.

How to make it: pour 2000g whole milk into a bowl, put the bowl in the microwave oven and heat it to 30 degrees. Add 120g concentrated lemon juice to the bowl and keep it at 30 degrees for 8 hours. Pick it with a spoon and break it down into semi-clear whey and condensate. Add 10g salt to the bowl and mix gently. Filter the milk with clean boiled gauze and press the whey and condensate.

Pour the milk into the milk pan and boil until the bubbles come out but do not boil. Turn off the heat, add lemon juice (or white vinegar) and stir quickly until the cheese is separated. at this time, the whey is separated from the cheese, the cheese in the pot is flocculent, and the whey is nearly transparent. Pour the separated milk into a large bowl covered with gauze and wrap it with gauze to let the whey leak. You can tie the gauze to the kitchen faucet and let it sit for 10 minutes, or put it in a bowl to add pressure.

How to make homemade cream cheese

1. Ingredients: 1 liter of milk, 40ml of lemon juice / white vinegar, 1 tablespoon of vanilla extract, 1 tablespoon of salt. 1 liter of milk, add 1 tablespoon of salt. According to your personal preference, add the right amount of vanilla essence. Heat to the surface to form a layer of milk crust. Stir with a spoon and pour in 40ml lemon juice or white vinegar. Then turn off the fire and rest for 10 minutes. Prepare the mold. If there is no mold, use a strainer. Prepare a piece of gauze.

2. Measuring cup and spoon production steps: prepare the milk: pour the whole milk into a cauldron and heat it until it is close to boiling but do not let it boil. Keep the temperature around 85-90 °C, which helps to separate whey and curd. Add whipped cream: add whipped cream to hot milk and gently stir well. Add lemon juice: slowly pour in lemon juice and gently stir with a blender or spoon. You will see that the milk begins to solidify and form small lumps of curd.

3. [ingredients] whole milk 2L, lemon juice 90ml, 1 tablespoon salt.

4 、. Remove the mascarpone cream cheese that filtered the whey. Put mascarpone cream cheese in a container. 1 use an electric egg beater to beat until smooth. Prepare a fresh-keeping box. 1 pour the smooth mascarpone cream cheese into the cling box. (1) smooth vibration of the surface. 1 cut into the right size, can be served with salad, toast or dessert. You can also pack it in this way and store it in the refrigerator.

5. Main ingredients: fresh milk | 1 liter of fresh lemon | 2 light cream | 175ml salt | 4G practice: two fresh lemons are juiced and set aside. In a clean pot, pour the milk. Heat it over low heat. Then pour in the light cream and stir well with the sticks. Add a small amount of salt, stir well and heat continuously over low heat. After heating up the milk, there will be a lot of small bubbles quickly, so it is easy to spread out.

6. First, prepare the ingredients needed to make cream cheese: fresh milk, cream, sugar, lemon juice and an enzyme-active lactic acid bacteria. You can choose to buy lactobacillus powder or keep some fermented cream cheese as seeds from previous batches. The first step is to heat the fresh milk. Put the fresh milk into a pot, heat it to about 60 degrees Celsius, and then remove the pot from the fire. The second step is to add lactic acid bacteria.

How to make homemade cheese at home

Ingredients: 1 liter of milk, 40ml of lemon juice / white vinegar, 1 tablespoon of vanilla extract, 1 tablespoon of salt. 1 liter of milk, add 1 tablespoon of salt. According to your personal preference, add the right amount of vanilla essence. Heat to the surface to form a layer of milk crust. Stir with a spoon and pour in 40ml lemon juice or white vinegar. Then turn off the fire and rest for 10 minutes. Prepare the mold. If there is no mold, use a strainer. Prepare a piece of gauze.

How to make cheese with pure milk? add 50 grams of white sugar to 500 milliliters of pure milk. Turn off the heat after boiling. Pour in 200 grams of cream cheese and 300 grams of fermented yogurt. Stir and melt. 35 grams of gelatin powder, stir and melt in hot water. Pour into the milk paste and stir well, filter and pour into the mold, refrigerate for 4 hours to set.

There are three steps to making cheese with pure 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 milliliters of water, 35 grams of jelly powder. The specific steps are as follows: step 1: boil the pure milk and add the sugar, boil the sugar over high heat, then add cream cheese and fermented yogurt, stir well and set aside.