The ingredients at bakery stores are running out. So what are you going to do? What about making it YOURSELF? Here are 4 Baking Ingredients that you can Do It Yourself!
No Cream Cheese
- Full cream milk 1L
- Lemon Juice 45g
- Salt 0.25g
- Heat the Full Cream Milk slowly, until the bubbles appear from the side.
- Remove the pot from the heat and add in lemon juice slowly (2-3 times) and mix it while adding.
- Use a clean pot, Place 2 layer of cheesecloth on top of the pot and start pour in milk.
- Take out the cheesecloth with the cheese, squeeze away the remaining liquid and put on top of sieve for 15 minutes.
- Put the cheese to the mixer, add salt and beat it until smooth (please put in the refrigerator and we recommend to finish it within 3 days)
No Ricotta Cheese
- Whipping cream 200ml
- Lemon Juice 12ml
- Heat the whipping cream slowly, until the bubbles appear from the side, add lemon juice and mix it slowly until it become dense.
- Pour into a bowl and let it cool down, cover it with plastic wrap and put in the refrigerator.
- After refrigerated, use cheesecloth to cover the cheese and squeeze away the remaining liquid.
- The remaining is all mascarpone cheese, keep it in the fridge.
No Sour Cream
- Whipping cream 100ml
- Lemon Juice 12ml
- Find a clean bottle to pour in lemon juice, add in whipping cream and wait for 30 minutes.
- Use a small spoon to stir it, until it become dense / solid.
- Add a layer of plastic wrap between the bottle mouth and cap, let it fridge for a day.
No Whipping cream
- 500 ml Full cream milk
- 2.5 g Gelatin powder
- Put gelatin powder in a small portion of milk and let it soften.
- Pour the remaining milk into the pot and heat it slowly until the milk reduces half of the portion.
- Stand the bowl in a heatproof bowl of hot water (Never boil gelatin), add in the milk and stir until the gelatin dissolves. Let it cool down and keep in the fridge (at least 2 hours).
- Take it out from the fridge and use beater to beat it.
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