What are the steps of how to make cheese and how to make cheese?

Homemade cheese High-protein cottage cheese fitness essentials (including popular science).

Calories: Skim milk skim yogurt made from finished cheese is about 180kcal 100g

Whole milk may be 20kcal 100g higher

The filtered whey is about equal to water).

Ingredients: 1L skim milk (regular milk is also acceptable).

About 250g of skim milk homemade yogurt (or supermarket refrigerated yogurt, do not use room temperature yogurt such as Ambrosi).

Shake the salt (some, mainly for seasoning, can be omitted).

Gauze strainer.

Method: Pour milk yogurt into the pot and stir well.

Bring to a boil over medium-low heat and bubble for one minute, and turn off the heat.

When cooking, stir according to the situation and avoid sticking the pan.

Visible clumps can be seen after standing for half an hour.

Put gauze on the filter screen and pour it out and filter it for half an hour (if you want to be thinner, filter it for a while, if you want to be thicker, you can find a heavy object to press it, feel free).

The finished product is lumpy cottage cheese, which can be eaten directly, mixed with salads, and substituted with cream cheese.

If you want to spread the cheese, beat it with a food processor and it will be smooth

Note: The pan must be oil-free and water-free.

If you don't boil the cheese, it will be thinner and not coagulated enough, depending on personal preference.

There is no blender juicer (as long as it is something that can be stirred electrically).

Whey can be drunk directly, as a post-workout protein supplement is OK, and if you can't drink it, you can use it to make bread (I have made pure whey buns).

Save for 5-7 days.

You don't need to look at the following).

Popular science (some useless trivia):

cottage cheese is a kind of white soft cheese that is not fully ripe, with a mild taste and a much lower fat content than ordinary cheese, only 2% 10%, which is very healthy, mainly used as a salad and eaten with fruits.

There are two types of protein in milk: casein and whey protein. Casein is the main ingredient in milk lumps, and the liquid left after milk curdling is called whey.

The forming process of cottage cheese has not been fermented, only a faint milky aroma and sourness, which is generally called country cheese in the UK (probably the original cheese is mostly produced in small cottages, and the Chinese translation is also called white soft dry cheese).

Why add some to add yogurt and some use lemon: casein precipitates when the pH is low.

The protein of milk is mainly casein, and human milk is mainly albumin, which is a large, hard, dense curd (curds) that is extremely difficult to digest and decompose. Casein is the most abundant protein in milk, and supplementing with protein after a workout can provide slow-absorbing, long-lasting protein.

Yogurt is homemade yogurt filtered whey, also known as Greek yogurt.

The way cheese is made varies from place to place, and the way it is made varies from place to place.

When making cheese, we must first prepare it, milk and some other ingredients.

How to make cheese I don't think his methods and steps can be explained in a sentence or two, so I can help you look it up.

From the very beginning of cheese to the present day, most of the steps involved in making cheese have not changed.

The first step in making cheese is to separate the whey from the curd, the base of the cheese. To achieve this, cheesemakers often use rennet or fig juice. In the case of white cheese, coagulation occurs under the action of acidification.

This relatively long step is due to the removal of unnecessary water from the curd. Curd can be placed in a cloth to allow the water to drain out naturally by pressurized or mechanical means.

The salting step can be achieved by rubbing or soaking in brine. It is the process of salting that gives the cheese its flavor and its special texture.

This step creates the visual shape of the cheese that everyone can see.

The age time varies from a few weeks to a few months or even two years, depending on the type of cheese. In general, the longer the cheese is aged, the stronger its flavor becomesThis step is usually carried out in a drying room or a natural ventilation room.

Cheese can be considered the first ingredient that people make by hand, but it is not discovered at all. Legend has it that our ancestors used the stomachs of mammals to make cheese. When cow's milk comes into contact with rennet, an enzyme found in the rumen of herbivores, curds and whey protein are produced, and the cheese story begins.

The first cheese was produced in Mesopotamia and India in the 15th century, as evidenced by Mesopotamian wall paintings found by archaeologists. In this long history, it has been seen that this type of dedried curd can make ingredients thicker and especially easy to store.

In the 60 years since the end of the year, the use of rennet in cheese has been gradually promoted. The Roman agronomist Columella proposed that pure milk be placed in the belly of a calf to allow it to curdle, then poured into a perforated vessel to dry, and then the curd was pressed and expressed with stones or dehydrating equipment. The Roman kingdom spread cheese making to its colonies, and it wasn't long before cheese was subjugated to Europe.

Heat the milk, boil it, add lactic acid bacteria, then solidify, let it layer after cooling, pour out the water on top, and it is ready.

First of all, the fresh milk should be put in a container, then heated in a pan until the milk melts, and some animal butter and some white sugar should be added. The milk is then refrigerated for a certain period of time for half an hour to about an hour. And so it's done.

Start by turning on a low heat and melt the milk. Stir in the gelatin and animal butter. Refrigerate the filtered milk and you're done.

Summary. Kiss [compare heart], the second step <>

Place a double layer of gauze in a container and pour the cheese and whey into the gauze together.

The steps of how to make cheese.

1. Pour all the milk into the milk pot, boil over medium heat until slightly boiling, about 7-8 mature, turn off the heat and hold the spine, then add lemon juice and stir the code and mix evenly, you will find that the milk becomes tofu residue, turn on low heat, let the milk and lemon juice buppy react for a while, until you can see clear yellow-green whey under the milk residue, turn off the heat, add salt and stir well.

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Place a double layer of gauze in a container and pour the cheese and whey into the gauze together.

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Pick up the gauze, wrap the cheese, hang the gauze for about 30 minutes, drain the whey and pat the sedan chair. After 30 minutes, the cheese will be dry, so you can take it to the refrigerator and refrigerate it for 8 hours before eating.

I wish you a happy life and all the best.

Thank you for your inquiry.