On that day, I tasted Matcha fresh cheese shared by my friends. It tasted very good. Judging from the color and aroma, Matcha powder should be used, but I couldn't see the perfect integration of Matcha powder, which made me curious.

 

Today, I try to use Matcha powder to make fresh Matcha cheese at home. Even after sieving and cupping, the precipitation of Matcha powder and the residual distribution of fine Matcha powder can not be avoided! However, the taste is still tender and smooth. It also has a beautiful fresh tea aroma and strong milk aroma. It's very delicious and affordable to eat with bread.

 

Materials: 360 grams of fresh milk, 180 grams of animal milk oil, 10 grams of sugar free Matcha powder, 54 grams of granulated sugar and 3 pieces of jilitin tablets (gelatin tablets)

 

Soak gelatin slices in ice boiling water to soften them, then pour out the water and squeeze dry for standby.

 

Sift Matcha powder into a thick bottom single handle pot with a tea strainer, then add 1 / 3 of fresh milk (i.e. 120g fresh milk), heat it over a low heat, gently stir it with an egg beater until there are no powder particles, then add sugar, remaining fresh milk and animal fresh milk oil, continue stirring to melt the sugar, and turn off the fire before boiling (i.e. small bubbles appear on the edge of the pot, but there is no boiling in the middle, about 90 degrees at this time).

 

The stirring action needs to be stopped occasionally, so it is easy to see whether small bubbles have emerged at the edge.

 

Remove from the fire, add the softened gelatin sheet and stir it, then sift it with a tea filter, cool it with ice water, then put it into a cup, cool it completely, and then refrigerate it in the refrigerator to avoid wrinkles on the surface. Refrigerate it for about 4 hours to solidify, if you want to solidify quickly, it can be frozen for about 1 hour, but once it solidifies, it needs to be moved to the refrigerator immediately, otherwise ice crystals will form, and the taste will be bad.

 

Note: Why did you choose such a quantity? Because a bottle of Sifang fresh milk oil is exactly 180g, so based on this, fresh milk is twice as much as its fresh milk oil, Matcha powder is about 1 / 50 of (fresh milk oil + fresh milk), granulated sugar is 1 / 10 of (fresh milk oil + fresh milk), and every 180g (fresh cream + fresh milk) is added with a piece of Geely tinting film.

 

Hello, everyone! I'm the city food newspaper. In daily life, my friends like to call me the city food king. I like cooking and trying to make new recipes. From time to time, I also wander the streets of the city to find delicious food. The memory of delicious food remains in my mind. I convey the joy of delicious food through words and share it with my friends who also like to eat. It's nice to meet you. Between the lines. Today's baking That's all for the recipe "Matcha fresh cheese". I think the so-called delicious cuisine doesn't need too much seasoning. Simple and fresh ingredients are delicious. Leave a message in the comment box below to share your views. Thank you for taking the time to read this article in your busy schedule.