This is a lot of cream cheese that has been chilled in the refrigerator for more than half a year. I just want to share my method here, I think it is a great way! If you do better than this, don't spray me, I just feel very good, not necessarily you like it!
Homemade yogurt refrigerator refrigerated filter, filter dry (usually takes one to two days, can also be used to suppress tofu mold, so the time is greatly shortened)
The cheese obtained is fine and shiny, with a little bit of salt. I call it the basic cheese. Add some sugar to your baby, very nutritious
If you want to make a cheesecake, mix 120 grams of basic cheese with 15-20 grams of butter, and there is no difference between the cheesecake we made with cream cheese.
This is the basic cheese after half a year of freezing. After adding butter, a small amount of milk is whipped. When the milk is cheap every summer, I will do a lot of such basic cheeses. They are frozen in the refrigerator and taken out to thaw them, or according to 120 grams. Basic cheese plus 15-20g softened butter plus cheesecake butter and milk into the cooking machine and evenly mixed out with egg yolk low powder is very delicate cream cheese paste (without heating or filtration, the cooking machine is ready Very delicate.) Write this first, then add back and update