Yes, you can also make cream cheese in the form of granular ‘cottage cheese’ in the Jona.
INGREDIENTS:
(at room temperature)
1 litre of milk (UHT milk with 3.5% fat content)
125 g natural yoghurt, 3.5 % fat content
5 drops of rennet extract
1 tbsp sour cream
PROCEDURE:
Heat the milk to 30 °C in the JG 80 (cream cheese programme)
Mix with yoghurt (125 g pure yoghurt / 3.5 % fat content), stir in slowly
After 1 hour:
Add 5 drops of rennet extract (dissolved in ½ cup of cold water)
‘Curd’ at 30 °C (still in the ‘Cream cheese’ programme)
After a further hour:
Cut into pieces of approx. 1 cm edge length (may take a little longer)
After 15 minutes:
Skim off the curd in a sieve
Allow to drain, turn if necessary
Once the desired consistency has been reached, it can either be used directly as granular cream cheese (carefully mixed with 1 tbsp sour cream) or pureed as ‘smooth’ cream cheese.