Experiment 4 - Flavored cream cheese 2

Experiment:

1) Saffron + fresh herbs cream cheese

2) Mix spices cream cheese

3) Cinnamon cream cheese

1) Saffron + fresh herbs cream cheese

Ingredients:

1.3 liter fresh milk

1 tsp citric acid

0.7 gm saffron

10 gm fresh herbs (oregano,terragon,thyme,rosemary and basil)

Salt (as needed)

Procedures:

1) Add the fresh milk in a preheated stock pot and simmer until the temperature reach 75'C-80'C.

2) Then, add in citric acid

 

3) When the temperature reaches 85'C, close the fire.

4) Strain the milk into the chinese cloth and hang it to reduce the water.

5) Then, add the saffron and fresh herbs.

6) Put the cheese into the mixer and mix until creamy.

7) Lastly, compress it with heavy things and chill in the chiller.

2) Mixed spices cream cheese

Ingredients:

1.3 liter fresh milk

1 tsp citric acid

1 tsp mixed spices

Salt (as needed)

Procedures:

1) Add the fresh milk in a preheated stock pot and simmer until the temperature reach 75'C-80'C.

2) Then, add in citric acid 

3) When the temperature reaches 85'C, close the fire.

4) Strain the milk into the chinese cloth and hang it to reduce the water.

5) Then, add the mixed spices.

6) Put the cheese into the mixer and mix until creamy.

7) Lastly, compress it with heavy things and chill in the chiller.

3) Cinnamon cream cheese

Ingredients:

1.3 liter fresh milk

1 tsp citric acid

1 tsp cinnamon powder

Salt (as needed)

Procedures:

1) Add the fresh milk in a preheated stock pot and simmer until the temperature reach 75'C-80'C.

2) Then, add in citric acid.

3) When the temperature reaches 85'C, close the fire.

4) Strain the milk into the chinese cloth and hang it to reduce the water.

5) Then, add the cinnamon powder.

6) Put the cheese into the mixer and mix until creamy.

7) Lastly, compress it with heavy things and chill in the chiller.