カッテージチーズ｜ ばくばクックさんのレシピ書き起こし

・It is better to use milk with the name of "milk" in the ingredient column, and not to use "processed milk" or "milk drink".
・Vinegar sets better than lemon juice, but lemon juice retains the lemon flavor and vinegar retains the milkiness, so use whichever you prefer.
・Use lemon juice and vinegar that are not mixed with other seasonings, as they may not separate well.
・Vinegar used in the video is grain vinegar.
・If the temperature is too low, it will not separate. In that case, heat it again.
・You can heat it in the microwave, but it is important to control the temperature.
・If you mix too much in step 2, the lumps will become fine, so it is better not to touch it too much.
・If you squeeze too much in step 3, too much water will come out, so wait for the water to drain naturally.
・If you want to improve the texture, it is recommended to strain it.
・You can add salt if you like.
・Chilling increases the cheesiness, so we recommend chilling.