20.05.2020
24
Recipe information
Cooking:
2 hour 7 min.
Complexity:
Middle
Calorie content:
5105.5
Carbohydrates:
78.45
Fats:
500.75
Squirrels:
53.15
Water:
792

Ingredients

Title Value
1. Milk 900 Ml
2. Cream 35% 1350 Ml
3. Kefir 50 Ml
4. The microbial enzyme Rennet 4 drops
5. Salt 1 art. l

Cooking

1. Stage

Heat milk and cream in a large saucepan until it warms up to 21 ° C. Do not boil. Add buttermilk.

2. Stage

Add rennet and cover. Keep at room temperature overnight. The next day, sprinkle salt on top of the surface.

3. Stage

Separate the thickened mixture with a large whisk. Put cheesecloth in a colander and place the topple on a container that can withstand whey.

4. Stage

Gently pour the contents into a colander and let drain for 30 minutes. Gather the corners of the gauze together and tie them together with an elastic band to make a bag.

5. Stage

Remove the serum that has collected in the container. Put cheesecloth in a colander and colander back into the container and put it all in the refrigerator and let it drain overnight. The next day , Philadelphia Cream Cheese is ready.