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Cheap, Easy, And Low-calorie Homemade Cream Cheese Recipe

Cheap, Easy, and Low-Calorie Homemade Cream Cheese Recipe
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Serving : 1
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Prepare the ingredients before making Cheap, Easy, and Low-Calorie Homemade Cream Cheese in your home. Then, follow these steps below to serve Cheap, Easy, and Low-Calorie Homemade Cream Cheese for your family or friends.

Ingredients: Cheap, Easy, and Low-Calorie Homemade Cream Cheese

  • 500 ml Milk (or soy milk)
  • 1 for refreshing cream cheese: 1/2 carton Heavy cream
  • 50 ml Lemon juice
  • 1 two pinches Salt

How to Make Cheap, Easy, and Low-Calorie Homemade Cream Cheese

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Cheap, Easy, and Low-Calorie Homemade Cream Cheese in your home by yourself.

    Step 1
  • Put the heavy cream into a heat-resistant bowl and microwave using the "heat milk" mode. Be careful not to let it boil.
  • Step 2
  • Add lemon juice to Step 1, wait 10 minutes, and then gently and slooooowly move it around. (Don't move it quickly or suddenly). The milk component will quickly separate.
  • Step 3
  • Place 2 paper towels into a colander and pour in Step 2. Let it strain for 2-3 hours. If it's being stubborn, after the allotted time, use your hands to squeeze out the remaining moisture.
  • Step 4
  • This is what it looks like after 1 hour. It made a lot! This condition finishes the hard cream state (about the same as soft cream cheese).
  • Step 5
  • [If you want to finish hardening] Transfer to a new paper towel or dish cloth and gently squeeze out the moisture with both hands. .Don't squeeze it too much!
  • Step 6
  • Transfer it to a bowl and add salt. Knead it with a rubber spatula until it becomes smooth, and then it's finished. (The amount of kneading and labor and finished smoothness varies by person!)
  • Step 7
  • If you let it naturally drain, as in Step 4, it will be the type of cream just right for spreading. It will be easy to spread on bagels or sandwiches.
  • Step 8
  • You should use the whey that was left behind in place of water when baking bread. Even after 3 days, the bread is still moist!
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