Why cream cheese is good for you:
● A true source of protein
You may have noticed that bodybuilding enthusiasts tend to consume a lot of cream cheese, and there is a reason for that! Fresh cheeses contain up to 36% of the proteins necessary for the body, to reconfigure our cells and to produce antibodies that protect us from diseases.
● A valuable source of calcium
If milk is rich in this valuable mineral, fresh cheese also excels in its calcium content. By eating cream cheese, you protect and strengthen not only your bones but also your teeth.
● slimming ally
Fresh cheese is often recommended by nutritionists and nutritionists to people who want to lose a few pounds because it provides valuable nutrients to your body and makes you feel full without making you fat. Plus, its delicious taste satisfies cravings and avoids any distraction.
● Versatile support
From breakfast to dinner, through snacks and appetizers, fresh cheese is the perfect accompaniment to all your meals and allows you to create a variety of exquisite, nutrient-dense dishes.
● Easy to cook at home
A great advantage of fromage frais is that you can easily prepare it at home and get the guarantee of a 100% natural snack and the satisfaction of preparing your own cheese.
Prepare your own fresh cheese with only 3 ingredients:
ingredients :
● One liter of sheep's milk.
● Natural organic yogurt without sugar.
● 1 half of an organic lemon.
There is also a vegan version of this recipe. Simply replace the milk with a mixture of coconut milk, almond milk, and yogurt for the probiotic capsules.
utensils
● 1 meter of absorbent cotton gauze (which you will find in pharmacies);
● 1 jar;
● 1 template.
to prepare :
● Begin by heating the milk in a saucepan for 15 minutes over low heat without bringing it to a boil;
● While the milk is heating, squeeze half a lemon using the juicer if you have one or using a fork.
● Remove the milk from the heat after 15 minutes have passed and gradually add the plain yogurt and lemon juice.
● Mix the mixture for a few seconds, then leave the mixture for at least 3 hours;
● Once the three hours have elapsed, take the absorbent cotton gauze and fold it several times over itself before placing it in a pot or bowl;
● Strain the mixture using cheesecloth so that the whey goes into the saucepan and only the curd remains. Feel free to press well so all of the whey goes into the pan;
● Place the cotton gauze containing the clotted part in another container and put it in the refrigerator for at least 30 minutes with a weight on it;
● Then take out the cotton gauze and open it to salt the cheese if you wish, then place it in the mold of your choice;
● Put the cheese back in the fridge in its mold for another 8 hours and you're done!
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