Servings: 10
Cooking time: 30 minutes
Preparation time: 10 hours
INGREDIENTS:
natural yoghurt (10%) 600 ml
cream 20% 300 g
lemon juice 1 tsp
salt 1 pinch
PREPARATION: +
In a bowl, combine sour cream, yogurt, salt and lemon juice. Mix well with a spoon.
Place the colander in a deep bowl as the whey will drain. Cover with cheesecloth folded in 3-4 layers.
We spread the milk mass, cover it with gauze edges, put it under a press and send it to the refrigerator for 10-12 hours. I use a half liter jar of water.
Homemade Philadelphia cheese is ready! Bon Appetit everyone!
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