Hello, everyone, I am Amanda.
Today we are going to make a super super simple cheese
You only need a bowl of milk and add a few lemons.
Finally, there is still a little salt.
In total, these three materials
There are many kinds of sayings about cheese made by this method.
Can call it cream cheese
Or you can call ricotta or country cheese.
But no matter how
It is essentially the extraction of protein from this milk.
First, the milk needs to be heated.
It is best to have a thermometer
Slowly heat the small fire
Please choose full-fat pasteurized milk for milk.
It is best not to use normal temperature milk or skim milk
Turn off the fire to about 70 degrees
Slowly add lemon juice
Stir it a little
I am almost 4 lemons here.
Can squeeze 120 ml of lemon juice
After almost 4 lemon juices are added, flocculation will begin to appear.
How much lemon juice needs to be added to have a little relationship with the quality of milk?
Given here is a reference
This process is very similar to the point of tofu.
Waiting for a while in this place for about 15 minutes
At this time, you should be able to see that the precipitated whey is relatively clear.
You judge the sign of its success
It’s this whey that feels a bit greenish
Find a sieve and lay a gauze
Chop the condensed cheese over the sieve
This step may be a little slow and a little patience.
When the cheese basically does not see obvious moisture
Gauze bag up
Then I will find a heavy object to press
Here is another little trick.
Take a fresh bag and put some water
Fasten
Take it to the top
Because water will flow
So it can release the weight evenly
Is it very wit?
Put it in the refrigerator
It takes at least 4 hours, preferably overnight.
After that operation
In addition to the cheese waiting in the refrigerator
You will still have this by-product
Just a big pot of whey
This is separated from the milk.
The use of whey is actually quite a lot, don't waste it.
First of all, you can drink it directly.
Just add it to the ice and then drink it as a drink.
But the premise is that you have to make sure you are not lactose intolerant
Because the lactose content in this whey is very high
The second use is that you can use it to make a variety of fermented pasta.
Such as buns, bread, or bread.
Just replace it with water.
Use whey to make bread
The tissue of the bread will be particularly delicate and soft
In addition, you can also use it to cook soup
For example, cooking a variety of vegetable puree
Or use it as the base of a milkshake
Use it instead of milk yoghurt
The effect is very good, now what we have left is to wait for the cheese in the refrigerator.
After pressing it, the cheese will become such a whole piece.
There is no seasoning at this time.
So only milk and lemon scent
Transfer it to the bowl
Add a teaspoon of salt, preferably with sea salt.
Send it with a whisk
You will find that the cheese like bean curd will become smoother.
If you have a cooking machine or a cooking stick, you can use those machines to play.
The effect is the same
Some people may find that there is no way to make the cheese smooth in this step.
Still granular
The biggest possibility is that the temperature of the milk in front of you is too high.
That will make the texture of the cheese older.
Still can eat and use
But its texture is not so smooth
3 liters of milk before
I can get about 450 to 500 grams of this cheese.
After whipping, find a small container and put it up.
Just put a little mint leaf decoration on it.
It is very silky after whipping
It tastes a little salty and has a light lemon scent.
Ideal for smearing biscuits or baguettes
Breakfast is very suitable
In addition to using milk, in fact, cream has a similar approach.
Made with cream, it is closer to Mascarpen
That is the kind of cheese that everyone will use for tiramisu.
For a while, I will use this milk to make the cheese.
Mascarpone cheese made with cream
Make a homemade cheesecake together
Same as the milk in front
The cream also needs to be heated to almost 70 degrees
150 grams of cream requires two teaspoons of lemon juice
After mixing, you will find that it immediately becomes thicker.
Unlike milk, it doesn't clump but it gets thicker.
Then the same is also a gauze
Put it in the refrigerator
It is also the same as at least 4 hours, preferably it can be overnight
Next, we use homemade cheese to make a baked cheesecake.
Oven 160 degrees and then digest the biscuits in the storage bag
Knocking and crushing into fine sand
Put the butter in the microwave and turn it around for 50 seconds.
Add the melted butter and squeeze it by hand.
Now need 6 inch live cake mold
It is best to have a non-stick coating
Put the biscuits in
Spread evenly at the bottom
Slightly pressed
Refrigerate in the refrigerator for 15 minutes
Then we need ricotta cheese before we need 300g
Add 80 grams of fine sugar to send
磕An egg goes in and evenly
The cheese will become smoother after the egg emulsifies
Then the previous Mascarpone was almost 150 grams evenly
Finally add two tablespoons of cornstarch and vanilla extract
After the fight, the cake paste will be fine.
The mold after refrigerating is taken out
In order to make it further non-stick
It is best to apply some butter on the inside.
Then sprinkle a little low-gluten flour
Pour the cake paste into it
Scratch the surface
Gently lick
Put in a preheated oven 160 degrees
It takes almost 60 minutes to bake. This is normal.
The baked cake is like this.
The surface will be a little colored
Swinging the mold will reveal a little shaking in the middle.
Not that it is not cooked
Let it cool down completely
Demolding into the pan
This grilled cheesecake will have a depression in the middle after cooling
Just can be used to put fruit
Wipe a little strawberry jam
Put some of your favorite fruits
I put the raspberry
This is done
Ricotta used in this cheesecake
And Mascarpone, both cheeses, are homemade.
And they all use lemon
So the baked cake also has a hint of lemon scent.
And it’s very fulfilling
Eat a very rich cheese scent
Very smooth but not too tired
I hope that if you have time, you will like it.
Goodbye to this next day. Bye bye.
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