Ingredients
200 grams Cream cheese
70 grams Sugar
2 tbsp Lemon juice
100 ml Milk
1 tbsp Powdered gelatin
150 grams Yogurt
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Firm brittle gel — works with calcium and milk proteins
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Humidity-controlled cheese storage — keep artisan cheese perfect
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Firm brittle gel — works with calcium and milk proteins
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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prepare the ingredients. return the cream cheese to room temperature. add in the sugar, and mix until smooth. add in the lemon juice, milk, and dissolved gelatin to step 2 and mix. add in the yogurt, and mix well. pour into the mold, and smooth out the surface. chill for about an hour to solidify. done!