Kitchen appliances and utensils
- gas stove or hob,
- hand blender
- fridge,
- kitchen scale
- beaker,
- tea spoon,
- 2 deep containers
- sieve, gauze,
- saucer,
- glass,
- 3 liter pan
- deep bowl
- whisk
- liter pan
Cream cheese on yogurt
Time for preparing: 12 hours 15 minutes
Calorie content: 100 g - 150 kcal
Servings Per Container: 5
Ingredients
| Sour cream from 20% | 250 g |
| Natural yogurt | 500 g |
| Salt | 0.5 tsp |
Step cooking
- We spread 250 g of sour cream in a deep container with a fat content of 20%, add 0.5 tsp. salt and 500 g of natural yogurt, then mix everything thoroughly.
- We put a sieve on a deep container, put gauze in 3 layers on it, pour out our mixture, cover it with gauze ends, cover it with the saucer upside down, put a glass filled with 200 ml of water as oppression on it and put it in the refrigerator 12 hours to glass whole serum.
- After 12 hours, we take out a container with a sieve, transfer the cheese to a container, close it tightly and put it in a refrigerator for storage.
Cream cheese
Time for preparing: 12 hours 15 minutes
Calorie content: 100 g - 120 kcal
Servings Per Container: 4
Ingredients
| Sour cream from 20% | 200 g |
| Salt | 0.5 tsp |
| Ryazhenka 4% | 450 g |
Step cooking
- Pour 450 g of fermented baked milk of 4% fat into a deep container, add 0.5 tsp. salt, 200 g of sour cream with a fat content of 20% and mix thoroughly until smooth.
- We put the sieve in a container, cover it with gauze in 3 layers, pour the resulting mixture, collect the ends of the fabric, cover them with mass, cover the saucer upside down and put a glass filled with 200 ml of water on it as cargo, then put it in the refrigerator for about 12 hours.
- After 12 hours, ready-made cheese mass with gauze is transferred to a storage container, tightly closed and put in the refrigerator or used to make cream.
Cream cheese in milk
Time for preparing: 12 hours 45 minutes
Calorie content: 100 g - 170 kcal
Servings Per Container: 4
Ingredients
| Milk from 3.2% | 1 liter |
| Kefir | 500 ml |
| Granulated sugar | 1 tsp |
| Salt | 1 tsp |
| Egg | 1 PC. |
| Lemon juice | 1 tsp |
| Water | 200 ml |
Step cooking
- Pour in a 3-liter pan 1 liter of milk with a fat content of 3.2% and put on a small fire to heat up.
- When the milk has warmed up, add 1 tsp. salt, 1 tsp sugar and stir with a whisk to dissolve the crystals. We heat 500 ml of kefir in a liter pan to a well warm state. When the milk almost boils, gently start pouring kefir in a stream, without stopping stirring, then bring the mass to a boil and turn off the heat.
- We cover the sieve in the container with 3 layers of gauze, pour out the mass from the pan, collect the tips of the fabric and hang it for 30 minutes to drain excess serum.
- In a deep bowl we break 1 chicken egg, add 1 tsp. lemon juice and beat thoroughly with a submersible blender to a state of lush foam.
- After 30 minutes, add the curd to the egg mixture and stir with a submersible blender until a paste is obtained.
- The resulting Crim-Cheese is transferred to a glass jar, tightly closed with a lid and placed in the refrigerator for 12 hours to insist.
Important!It should be borne in mind that during the filtering process, you need to make sure that there are no extraneous odors in the room, otherwise the product will soak in it and its creamy taste will be distorted. Therefore, you need to store cream cheese in a refrigerator in a tightly closed container.
Video recipe
Using the video recipe, you can see how to correctly place the load on a cheese-wrapped gauze or compare the appearance of three different types of cream cheese.
Loading...