Hello everyone, I am Xiao Gaojie.
Today we will make some cream cheese.
I use table cream with 18% fat.
Use buttermilk as a starter.
You can see that bacterial culture is shown on the label.
You can use plain yogurt instead.
Both buttermilk and yogurt contain lactic acid bacteria,
but not exactly the same.
The strains in yogurt like the hot environment.
They ferment at a higher temperature, and the taste is quite sour.
The strains in buttermilk prefer a lukewarm environment.
The fermentation temperature is lower.
It also tastes sour, but it is a mild sour flavor.
Cover with a piece of cloth to prevent it from dust.
Leave it at room temperature for 24-30 hours.
My room temperature is around 21-22 degrees Celsius.
After fermentation, you see that it is such a state,
completely solidified.
Congratulations, at this moment, you have successfully made sour cream.
However to make cream cheese, there is one more step.
We will remove the whey to make the cheese.
There are about three layers.
Tie it to a wooden spoon.
Put it in a deep basin.
If the basin is not deep enough, use plastic cups to support.
It's heavy, and plastic cups won't fall off unless you touch them.
Drain the whey at room temperature. Inside it continues to ferment.
I opened and stirred it last night before went to bed,
to help it better drain the whey.
The next day, a lot of whey was accumulated in the pot.
Let's take a look at our cheese.
You have to do two things now.
First, check to see if it is still soft or not.
If it is too soft, tie it up again and continue to drain the whey..
Second, taste it to see if it is sour.
If it is not so sour, continue to drain it at room temperature.
Otherwise move it to the fridge to drain it,
which stops the fermentation.
You see this is how soft my cheese looks like.
It can be a little bit drier,
but I want it spreadable after chilled.
Put salt.
After stirring evenly,
Look at this slow-fermented cheese.
It is very smooth and creamy.
Can you imagine flavor when the cheese and salt melt slowly on your tongue.
It tastes so creamy with a slight sour flavor.
Then seal it and put it in the refrigerator.
The purpose of the lactic acid bacteria produced by fermentation is to preserve the food in the first place.
So it can stay in the fridge for two or three weeks.
After it is refrigerated, it will harden a little bit because there is butter inside.
You see the cream cheese now, not too hard, not too soft, just right to be spread on a bread.
There is no better way to eat than bagels and cream cheese.
Thank you for watching, I am Xiaogao, we will see you next time ^^