How to make cultured cream & cheese milk

Diseases caused by diet can’t be bought back. If you understand this sentence, would you still dare to eat everywhere? Although there are conscientious businesses, most of them are not. So to save your life, you'd better go home and do it yourself. Now, let me teach you how to make fermented cream and cheesemilk.

1. Pour 1 pack of lactic acid bacteria into the container

2. Pour in a little bit of whipped cream to dissolve the lactic acid bacteria, then pour in all the remaining whipped cream and stir evenly, then pour into the container of the yogurt maker. The capacity of my yogurt maker container is 0.8 liters, so I divided it into two times. If you don't have a yogurt maker, leave it at room temperature to ferment for 12 hours.

3. After fermentation, the whipped cream is in a semi-solidified state, similar to tofu pudding. Then refrigerate overnight

4. Take it out the next day, pour it into a large container and beat it with an electric mixer. The process will take a long time, so if you have a chef machine, it is recommended to use an egg-shaped head as the mixing speed will be much faster. Pour the fermented whipped cream into the mixing bowl

5. When stirring just started, it is relatively thin

6. Continue stirring until it becomes drier and more solidified

7. Continue stirring until the cream is over-whipped and becomes rough

8. Continue stirring for a while until the oil and water separate at a certain moment. At this time, slow down the speed, otherwise it will splash everywhere.

9. Finally, a lot of solids will stick to the mixing head. This is the separated cultured butter, and the other white liquid is buttermilk.

10. Put the fermented cream into a container and continue to drain the butter

11. Use a spoon to pick up a small piece of butter

12. Apply it on the edge of the container, press hard while applying, the thinner the better, the water inside will be squeezed out quickly

13. Then scrape it off with a shovel

14. Put it in another container

15. It doesn't take long to collect a whole bowl of fermented cream. Basically, with 1 liter of whipping cream, you can get about 430 grams of cultured cream and 530 grams of cheesemilk.

16. The remaining liquid is buttermilk. Filter it several times to remove the fermented butter. Put it into a clean and sealed container and store it in the refrigerator for two weeks.

It is not difficult to make fermented cream and cheesemilk, as you can see from the steps above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.