Homemade Cottage Cheese
Lemon juice (optional)
low gluten flour
Make Homemade Cheese for Cup Light Cheesecake, Oil-Free and Waterless Baths
Beat cream cheese with salt to smooth.
Separate egg whites and egg yolks, place egg yolks in a bowl of cheese; place egg whites in a water and oil free bowl and refrigerate.
Mix the egg yolks with the cheese, add the milk and mix well, then add the flour and mix well.
Add sugar three times on high speed until wet, then adjust on low speed.
Preheat oven to 120°C. Pour one third of the meringue into the egg yolk batter and cut and mix well.
Pour the batter into paper cups seven times full.
Place in the middle of the oven at 120°C for 50 minutes.
You can eat it while it’s hot, cooled, or refrigerated.
Make another square version.
Bake the cake at low temperature without cracking or collapsing.
It’s similar to the water bath method.