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오늘은 크림치즈를 만들어보아요!

크림치즈! 맛도 감동이지만, 만들기 최고 쉬운 수준의 치즈랍니다.
다만 견뎌야 하는 것은 기다림이지요..

저는 크림과 우유를 섞어서 약간 우유입자가 보이는 정도의 질감을 만들었는데요.
완전 사르르 녹는 크림치즈를 원하시면 크림만 써도 상관은 없어요.

하지만 우유를 섞은 것은... 비용 때문이랄까...

아.. 크림.. 우리나라에서 왜케 비싼 것이에요!! (사실 우유도 비쌉니다...)

제발... 유제품 산업의 법개정을 바랍니다..
(팔리지 않은 우유로 분유만 엄청 만들어대고 있어요...)
(합리적인 방법으로 농가와 소비자 둘 다 웃게 만들어주세요..)

모두 행복한 2019년 맞이하세요!!

치즈메이킹에 궁금하신 점은 언제든지 댓글 환영합니당

매주 소개되는 다양한 치즈메이킹 정보를 놓치지 마세요###

문의 : keirancheese@gmail.com
인스타그램 : https://url.kr/vlO6S9​


Today, let's make cream cheese!

Cream cheese! It's not only lovely, but it's also the easiest cheese to make.
But it's a wait that we have to endure.

I mixed cream and milk to make the texture feeling milk particles.
If you want a cream cheese that melts completely, it doesn't matter to use cream only.

But mixing the milk is... Because of the cost.

Ah, cream. Why is it so expensive in Korea? (In fact, milk is expensive too......)

Please... amend the law in the dairy industry.
(They're making a lot of milk powder from the milk that wasn't sold)
(Please make both farmers and consumers smile in a rational way.)

Happy 2019 everyone!!

*The next video will be available the week after next~

If you have any questions about cheese making, comment out here! Always welcome^^

Don't miss out the various information on cheese making that is introduced each week###
Please take a lot of interest and subscription of home cheese makers♡

* You can see strange and weird English subtitles sometimes.
But you could understand it. Thank you for watching.

The English subtitles are the collaboration with a translator.


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Bourrée No. 2 in G Major, B. 160b2 / Frédéric Chopin / Aya Higuchi
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