Cream cheese for cheesecake milk and yogurt
- 1 liter of milk;
- 500 ml of yogurt;
- 1 chicken egg;
- 1 tsp. sugar and salt;
- 1/4 teaspoon of citric acid.
All warm products to room temperature, this is important. Pour into a medium saucepan or a saucepan the milk, dissolve in it the salt, sugar and warm over high heat. Pour the yogurt as soon as the liquid begins to boil, quickly stir with a whisk so that the mixture did not have time to curl up and flake. Put it on a rectangle of thick cloth or several layers of cheesecloth, tie into a tight knot and hang over the sink for 15 minutes for draining whey.
RUB eggs with citric acid. Stir them in the previously prepared cottage cheese and whisk well with a mixer or immersion blender until smooth. Put the resulting mass in the fridge for a few hours, then use as a filling for baking cheesecake.
Soft cheese for cheesecake from cottage cheese
- 500 g low fat soft cheese;
- 200 ml of 30% aqueous cream;
- 200 g of 25% strength cream;
- 3/4 tsp salt;
- 1 tsp of sugar.
Whip the cream at medium speed of operation of the mixer to the airiness. Gradually enter in the small portions of sour cream, then cheese, salt and sugar. Carefully stir until you get a thick creamy texture. Soak cheese in room temperature during the day, preferably in a glass container covered with a loose lid. Put it in the fridge and store until you decide to bake a cheesecake.
Homemade cream cheese a La mascarpone
- 1 liter of 20%-nykh of cream;
- 1 tsp of white wine vinegar.
Remove cream from refrigerator 40 minutes before cooking cheese. Pour them into a saucepan and heat to 70-80oC over medium heat. Add the vinegar and stir all with a whisk, the acid is uniformly dispersed. Hold the weight on the stove for a few minutes, until it starts to thicken and curl. Move aside, cool completely and place in refrigerator for 12 hours.
Prepare a three-layer sieve with cheesecloth and carefully put her storegenie the cream with a skimmer. Place a pan below to collect all the serum that will stand out, it will be useful to you in the preparation of other dishes such as pancakes. Then wrap the cottage cheese in a towel or cotton cloth, tightly tie the edges and put under pressure for 8 hours. Delicious cream cheese for cheesecake ready.
Advice 2: How to make homemade fat-free cheese
Cheese, home-cooked, with minimal fat content will be a great addition to the table.
You will need
- - 600 grams low-fat cottage cheese;
- - 500 ml of skim milk;
- - 1 egg;
- 2 g of baking soda;
- - 3/4 tsp of salt.
Low-fat cottage cheese to put in the pot and add the milk. The resulting mass is rubbed to a smooth consistency with immersion blender.
Put to heat the mass, the heating temperature should be low, stirring occasionally. As the heat mass will begin to stratify. It is necessary to continue to heat for another 10 minutes on low heat.
Elastic cheese mass should easily pull away from the whey. Remove curd from heat and pour into a colander. Leave for some time so that excess whey drained and then put back into the pot.
Beat the egg, baking soda and salt. Received the egg mixture to add to the cheese mass, mix with a blender to obtain a homogeneous mass.
Pan put heat on low heat, stirring occasionally, until the mixture stops sticking to the sides of the pan. Heat until a dense clump.
To take the desired shape, cover with cling film and put the cheese mixture a little tamping. Leave to cool in the fridge for 5 hours.
In the egg mixture, you can optionally add spices to taste.