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チーズ（フレッシュチーズ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

milk : 500ml
プレーンヨーグルト : 400g

Time required

30minutes

Procedure

1) mix 01:11
Add the milk and yogurt to a saucepan and mix well.
2) separate 02:17
Heat 1 over medium heat.
When steam begins to rise (80-85℃), reduce the heat to low.
Heat while stirring slowly.
When the water (whey) separates into lumps, turn off the heat.
3) filter 04:28
Place the colander in a bowl and line the colander with parchment paper.
Scoop 2 with a ladle, put it in a colander, and strain.
Drain in a colander for 15 minutes.
Double layer the parchment paper and squeeze it well with your hands to avoid tearing the parchment paper.
Reserve the squeezed juice (whey).
4) 容器に入れる 07:18
Remove the fresh cheese from the parchment paper and transfer it to a container.

Point

*The time required does not include the time it takes to drain the water after straining.
・Instead of using cooking paper to strain, you can also use gauze or a hand towel.
- In step 2, be careful not to let it boil and make sure to mix slowly.
- If the mixture does not coagulate well in step 2, add lemon juice or vinegar to help it coagulate.
-Adding salt to the finished fresh cheese will make it taste more cheesy.
・The liquid in step 3 is whey.
- The more whey is extracted, the richer the flavor of the cheese will be.
Whey can be stored in the refrigerator for 2-3 days or frozen for longer storage.
・Whey can be drunk as is.
-Whey is a nutrient powerhouse and can be used as a base for curries and soups, and in making bread and pancakes.