How to make soft and creamy cheese yogurt without gelatin that is incredibly delicious

How to make Cheese Yogurt

• 1

  Mash the cheese

  First, add 30g of soft cheese (or 2 pieces of Laughing Cow cheese) into a bowl along with 20ml of boiling water, and use a spoon to mash the cheese until it is very smooth.

  Next, use a sieve to filter and mash again in the sieve to achieve the smoothest cheese possible.

  

  

  

  
• 2

  Mix the yogurt cheese with jelly powder

  Add 130g of condensed milk to the finely mashed cheese, stir gently, then add about 80ml of boiling water and 250ml of sweet milk, and stir well again.

  Next, add 100g of unsweetened yogurt along with 1/2 teaspoon of jelly powder, and continue stirring until the jelly powder is completely dissolved and the mixture is well blended and smooth.

  Tip: For 100g of unsweetened yogurt, let it sit at room temperature until it is no longer cold before using! This way, when mixing, the yogurt will blend easily without clumping.

  

  

  

  
• 3

  Incubate the yogurt

  Pour the yogurt mixture into a specialized yogurt container or pour it into a mold and cover it tightly.

  Prepare a bowl or a larger box than the yogurt mold, fill it with hot water at about 80 degrees Celsius to about half the bowl, and place the yogurt mold inside.

  Cover the bowl or box tightly and use a thick cloth or towel to wrap it securely to incubate the yogurt for 10 hours.

  

  

  

  
• 4

  Final Product

  The yogurt after incubation has a smooth and elastic texture along with a characteristic aroma, and when cut, it does not crumble but is very chewy, with a rich buttery flavor of cheese and a pleasant sweet and sour taste.

  This will be an extremely delicious dessert that is also very good for health; not only do children love it, but adults will also find it hard to resist the delicious taste of this chewy yogurt!