[homemade raw ingredients series 👨‍🍳] How to make cream cheese（原材料系列👩🏼‍🍳）兩種材料自製忌廉芝士Cream cheese
Channel: 宅作Zaak Zok - Homemade
Date: 26/02/2021

This seem to be a bit counter productive, because in Hong Kong, the price of a high fat content milk is similar to a small package of cream cheese, which is about HKD$30 (USD$3.8 / EUR€3.1). 

But if you happen to live in a place where cream cheese is not easily accessible, this is the best alternative for making cheesecakes.

Personally I think this taste fresher, and definitely without any chemicals as commercial products, and you can adjust the consistency of the cream cheese.

Depending on the water content, you can make a thicker product with less whey (which is the liquid abstract from the milk after adding lemon juice), or a lighter result with more whey.

The higher the fat content in the milk, the creamier the cream cheese will be.

Ingredients:
(Make about 200g of cream cheese)
✅1L high fat content milk (or regular milk or milk powder)
✅4tbsp (about 46g) lemon juice
⚪️1/8 tsp (about 3g) salt (optional)

In order to make the final product, they need to be blended, therefore using milk powder or UHT milk or even skimmed milk doesn’t affect the taste, but note that using skimmed milk will result in less weight in cream for the end product, in comparison, high fat content milk will result in creamier cream cheese.

When using milk powder, you can add 10% more of the final cream cheese amount you want with milk powder, then add water in a ratio of 1:1.5 (milk powder : water)

If you use this cream cheese as spread, you can add 1/8 tsp salt and other seasonings when blending, taste it to adjust the amount of salt. I usually skip salt as I use it for cheesecakes mostly, and when cooking, I add the salt in the recipe then.

You can use vinegar to substitute lemon juice, but personally I don’t like how it taste when using vinegar.

You can use fresh lemon juice or concentrated lemon juice, but make sure it’s pure lemon juice, skip those with added additional ingredients like sugar, because when you use it for other recipes, it will mess up the end result.

呢個有啲唔符合經濟效益，日本高脂奶同細盒裝忌廉芝士差唔多價錢。

但如果你住既地方唔容易買到忌廉芝士，呢個絕對係最好既芝士蛋糕原材料。

我個人覺得呢個厚身濃郁鮮味好多，而且一定無咁多化學物同防腐添加劑，再加上你可以自己調控個濃度。

根據你落既水份唔同，你可以整成唔同濃厚度既忌廉芝士，落既水份係指本身牛奶整出黎既乳清。

而牛奶既脂肪含量越高，整出黎既忌廉芝士就越重身。

材料：
（可以整到大約200克忌廉芝士）
✅1升 高脂牛奶（亦可以用普通牛奶或者奶粉都得）
✅4湯匙（約46克）檸檬汁
⚪️ 1/8 茶匙 鹽（非必須）

為左整成品需要攪拌機，基本上用奶粉或者脫脂奶或者UHT牛奶都可以，完全唔影響口感，但需知如果用脫脂牛奶，出黎既成品會份量較少。相對地高脂奶會厚身量重濃啲。

如果用奶粉整，可以係想要既成品重量加多10%既奶粉，以1比1.5（奶粉：水）既比例煮。

如果你用呢個忌廉芝士做抹醬，你可以在攪拌機時加1/8茶匙鹽同其他既調味料，然後試味再調校鹽既份量。我通常都唔會加其他野因為多數用黎整芝士蛋糕，就算煮食用，都係煮果樣餸時先加調味料。

你可以用白醋代替檸檬汁，但個人唔建議，因為出黎既口味唔多吸引。

至於檸檬汁你可以用鮮檸檬或者濃縮檸檬汁，但唔該確保係純檸檬汁無加其他野例如糖之類，如果唔係出黎既成品會破壞哂啲材料份量。

#homemadecreamcheese #ZaakZok #宅作