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クリームチーズ（牛乳で作るクリームチーズ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

牛乳 : 900ml
レモン汁 : 大さじ2
塩 : 小さじ1/4

Time required

20minutes

Procedure

1) separate milk 01:30
Pour milk into a saucepan and heat over medium heat, stirring, until just before boiling.
Turn off the heat, pour in the lemon juice and mix quickly.
When it starts to separate, stop stirring and let it sit for 5 minutes.
2) filter 02:41
Strain 1 through a fine sieve.
Use a rubber spatula to press down and strain well to drain the water.
Cover with kitchen paper, place a plate with a weight, and drain for 30 minutes.
3) smoothen 04:11
Remove the weight from Step 2 and the kitchen paper and transfer to a bowl.
Add the salt and mix well with a rubber spatula.
Once it comes together, mix well with a whisk or hand blender.
Add sugar (not listed) to taste and mix.
Transfer to a container and complete.

Point

・The time required does not include waiting time for separation and time spent draining.
・Use unadjusted milk.
・You can use either fresh lemon juice or store-bought lemon juice.
- If you don't have lemon juice, you can substitute vinegar (same amount).
-Do not boil milk. The best heating temperature is around 85℃.
・If you want a smooth finish, mix with a hand blender, mixer, food processor, etc.
・As a way to use leftover whey, it is also delicious to make chocolate scones by mixing whey (50ml), pancake mix (150g), and chocolate (50g) and heating in a preheated oven at 200℃ for 13 minutes.