スポンジケーキ｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 45minutes
チーズ（牛乳クリームチーズ）｜ 料理教室のBonちゃんさんのレシピ書き起こし
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Ingredients
- milk : 800ml
- 酢 : 大さじ2
- 塩 : 少々
Time required
10minutes
Procedure
-
1)
heat up
01:01
Put the milk and vinegar in a pan and heat over medium heat.
Mix and bring the temperature to about 60 degrees. -
2)
drain
01:22
Pour 1 into kitchen paper on a colander.
Cover with plastic wrap and place in the refrigerator overnight. -
3)
finish
02:02
Press the milk cream cheese around the kitchen paper of 2 and peel it off.
Transfer to a bowl, add salt and mix.
Cover with plastic wrap and chill in the refrigerator for a day to complete.
Point
You can make it without a food processor or mixer.
・Use non-adjusted milk.
・If you use low-fat milk, the finished product will be less.
- Lemon juice cannot be substituted for vinegar.
・Use embossed kitchen paper.
・Prepare a container with a colander and kitchen paper.
・It is better to use a large colander.
・The finished product is about 220g.
・The shelf life is the same as milk.
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