Homemade cheesecake cheese
Composition / ingredients
2
Servings:
Cooking method
1. Put the sour cream in a bowl. The fatter it is, the better.
2. Add yogurt to the sour cream.
3. Pour lemon juice to sour cream and yogurt, add salt.
4. Mix the contents of the bowl thoroughly.
5. Take another bowl, place a colander or sieve on top of it, cover it with gauze folded in several layers.
6. Pour the sour cream-yogurt mixture on the gauze, fold the edges of the gauze, put a plate on top and put a load on it, for example, a jar of water. Thus, the future cheese should be under pressure for 12 hours in the refrigerator.
7. Put the resulting cheese in a suitable container.
Cream cheese is ready and you can proceed directly to the preparation of cheesecake. Good luck!
Caloric content of the products possible in the composition of the dish
- Acedophilin of 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
