Cheese calculator
Winemaking
If you like creamy yogurt cheeses, this recipe will appeal to you! It is extremely easy to make and, in its basic version, requires only... two ingredients. However, we will go with add-ins and offer you a slightly more pronounced, garlic-and-herb version. Remember that you can make this cheese according to your own preferences - also as a sweet version. We guarantee that it will be the perfect addition to sandwiches, but it will also work as a dip for vegetables or a sauce for meat.
Recipe for garlic-herb yogurt cream cheese
Preparation:
Heat the milk in a pot to approx. 38-44°C. Add the bacterial cultures in the amount recommended on the package. Stir and leave for about 20 minutes, keeping the milk temperature around 44°C the whole time.
After this time, start the cheese-and-yogurt maker by BROWIN. Set the operating time to 8 hours and the temperature to 45°C. Pour the milk inoculated with the bacterial cultures into the large container of the yogurt maker and cover with the lid. After 8 hours, check the consistency and taste of the yogurt obtained. If the yogurt is too thin or its acidity is too low, extend the operation of the yogurt maker by another hour or two. Be careful not to let the yogurt become too sour!
When the result is satisfactory, place the container with the yogurt in the refrigerator for a few hours. This will further thicken the yogurt. Next, use the second container of the cheese-and-yogurt maker and the strainer. Pour the chilled yogurt into the strainer placed in the second container. Cover again and place in the refrigerator, preferably overnight, to drain.
The next day (or after about 10-12 hours), the yogurt should have turned into a creamy cheese. Transfer it to a bowl, add the garlic pressed through a press, as well as finely chopped herbs. Season to taste. Mix. Serve on bread - preferably freshly baked homemade rolls, bread or bagels.
