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[You can actually make it!!] Homemade Salmon Chi (Olive Oil × Lemon Juice × Pickled Black Pepper)

🌿 Homemade Salmon Cheese, Olive Oil × Lemon Juice × Black Pepper 🫒🍋✨

[Materials]

Non-Homogenic Milk... 1L

Vinegar... 50 ml

Hot water of about 90 degrees... Appropriate amount

★ 2 spoon olive oil

★ Lemon juice... 1 tsp

★ Black pepper... a little

★ Salt... a little

[How to make]

① Heat non-homogenic milk in a frying pan or pot to about 65 degrees

(Stir over medium heat for 1-2 minutes)

(If you don't have a thermometer, put your fingertips in to avoid getting burned.)

② Turn off the heat, add vinegar, and mix slowly.

③ After draining it in a colander, put it in hot water of about 90 degrees and knead it while folding it using a spatula etc.

(It's easy to knead with rubber gloves on!!)

※ Be careful not to get burned ＞＜

④ If you feel stiff, repeat stretching and folding (about 3 to 5 minutes)

⑤ Shape the cheese and make it the size you like.

⑥ Mix ★ and soak in ⑤

⑦ Leave it in the refrigerator overnight ✨

Guideline of preservation

Refrigerated storage: 3-4 days (if soaked in olive oil, it can last up to 5 days)

Frozen storage: about 1 month

When thawed, the texture may change slightly and it may be difficult to tear, so it is recommended to use it for cooking over heat rather than eating it as it is.

Point of preservation

• Put in a clean container

Mix the oil well so that the cheese does not touch the air

It's better to eat it early if possible because the scent is easy to spread

👉 room temperature is easily damaged, so NG!

Homemade cheese? Cheese to avoid Additive-free Snack # homemade _ cheese

2025/8/28 Edited to

今回紹介した自家製さけるチーズは、添加物を気にする方にもおすすめできる安心の無添加レシピです。市販品は塩気が強かったり、価格が高めだったりしますが、自分で作るともちもちの食感と爽やかな香りが楽しめます。オリーブオイル漬けにすることで保存性もアップし、チーズが空気に触れにくくなり風味も長持ちします。黒胡椒のピリッとしたスパイス感がアクセントとなり、サラダや軽いおつまみにもぴったりです。さらに、冷凍保存もできるため一度にたくさん作っておくのも便利。解凍後は裂けにくくなる傾向があるので、加熱調理に活用すると食感を楽しめます。なお、手作りならではの注意点としては、お湯を使った練る工程でやけどに気をつけること、清潔な容器で保存ししっかりとオイルに絡めることが大切です。こうしたポイントを押さえれば、自宅で本格的なさけるチーズが簡単に楽しめますよ。ぜひ挑戦してみてくださいね！

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