Cream cheese (Steba DD1 ECO)

Category: Healthy eating
Cream cheese (Steba DD1 ECO)

Ingredients

the fattest milk 2.5 l
homemade yogurt (or purchased natural with a short shelf life) 100 g
cream 10-20% 50-100 gr

Cooking method

  • Mix milk (10% cream can be used) with yogurt in a bowl.
  • Turn on the "heating 38 * time 8 hours (10 hours can be)
  • After that, put the bowl in the refrigerator and cool for 2-4 hours.
  • You get less serum.
  • After 8 hours, gently pour the yoghurt mass into a colander covered with gauze in 4-6 layers.
  • Cover the mass with hanging gauze. Place the colander in a container to drain the whey (bowl, saucepan ...)
  • Close all this with cling film so that there is no air access to the mass.
  • Refrigerate for 18-24 hours.
  • If you stand longer, it will turn out thicker, you can cut it.
  • To make the cheese more elastic when spreading, you can add 50-100 grams of cream and beat with a mixer.
  • If desired, the cheese can be made sweet (add sugar when whipping)
  • Can be made salted with garlic and herbs.
  • The filler can be of any taste.

The dish is designed for

700 g

Time for preparing:

2 days

Cooking program:

heating (yoghurt)

Yanzhina
Can you cook yogurt in another multicooker on the program?
GTI Tatiana
can)
Masinen
GTI Tatiana, Thank you Tatyana for the recipe !!!
GTI Tatiana
Be healthy)
Vaneska
GTI Tatianaand please accept my thanks
Masinen, Masha, do you think you can try 40 * in a suvidnitsa?
Masinen
Marina, do you want to pour directly into the bowl or into an additional container?
Vaneska
yes in a bowl, only I'm afraid of 40 degrees. will be too much.
Masinen
I would do it in additional capacity. Pour water and turn on 40 grams and then the heating will be more even.
Vaneska
exactly, your truth, did not think about uniformity. I'll try and unsubscribe.
mur_myau
Does it look like Philadelphia? (taste)
GTI Tatiana
I had 6% milk and 10% cream. Maybe a little fat for Philadelphia. Closer to mascarpone.
Ne_lipa
Thank you so much for the recipe! I really love homemade cottage cheese, and with a slow cooker it became much easier to make it, now I will try such cheese, undoubtedly it is healthier than counterparts from the store
GTI Tatiana
Ne_lipa,
Be healthy)
I love this cheese very much. They are also good at seasoning salads.
nila
Tatyana, missed this recipe, but sorry! I have been looking at the recipe for the third year on the forum, for a long time it was possible to try such cheese.
Can you make homemade milk? In our stores, the fattest 3.2% is sold. But you also need to get good at home or have your own, proven milkmen.

I once tried to ferment 2.5 liters of homemade milk from the bazaar with an ampoule of calcium chloride and lemon juice for 3 days. Then with crusts of rye bread, and so did not ferment until the curd mass. After that, I gave up experimenting with homemade cheese and cottage cheese for a long time.

GTI Tatiana
Nelyaof course you can make homemade milk. It's whole.
Maybe the cow was given antibiotics, so the milk did not ferment.
Thank you for your attention to the recipe.
nila
Either antibiotics were added to the cow, or something was added to milk so that it does not turn sour ((((
GTI Tatiana
Well, yes))) There are enough craftsmen,

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