Recipe: Homemade cream-cheese

Desserts and snacks prepared with the addition of cream cheese, loved by many, but the cheese can be purchased at an affordable price is not in every supermarket. Most often overstated value of the product is noticeable when it is necessary to buy in large volumes, for example for the preparation of cheesecake. In this case, replace the purchase cream cheese analogue can house, which is prepared from the ingredients all pairs.

It should be noted immediately that the recipe of the classic butter cream cheese, this has nothing to do. As part of the basis for the technology of cheese is a mixture of sour cream and yogurt, which is left under pressure for pumping excess whey. The output is a product that is absolutely similar to the purchase cream cheese in consistency. But, unlike purchased, homemade cream cheese has a more pronounced acidity, and therefore well suited for desserts, in which the sour sugar drown.

The basis of the recipe just a couple of ingredients: sour cream and yogurt. The taste of the finished home cream cheese flavor is determined by the basic components, and therefore pay heed to the issue of their choice.

Mix yogurt and sour cream together. At this stage, also possible to add herbs, garlic, citrus peel and various spices.

Take a colander or sieve and cover it with four layers of cheesecloth.

Pour creamy yoghurt mix over and cover the edges of the gauze. Put the cheese on the plate surface, and the top set any load. In this state, you can leave the cheese over a period of four to 12 hours, depending on how thick you would like to see the finished product.

It perfectly noticeably thick, creamy consistency of the finished cottage cheese.

You can use it not only in recipes of desserts, but also as an easy snack, the basis for the sauce, stew or topping for sandwiches.

Ingredients:

• 370 g of cream (fat content 20%);
• 550 g of yoghurt without additives.

preparation

1. Mix with yogurt cream and pour the mixture over the laid four layers of cheesecloth colander.
2. Cover the mixture ends of gauze, put a plate and place the load on it.
3. Give surplus whey from cheese to drain the future from four to 12 hours, depending on the desired thickness of the product.
4. Store homemade cream cheese in a sealed container. Shelf life is determined by shelf life of yogurt and sour cream.