How is cheese made and can it be made at home?

Yes, milk: 10 catties of glutinous rice wine: 5 taels of sugar:

1 catty 2 taels Sugar osmanthus: 5 money Melon seed kernels: 1 tael Walnut kernels:

1 tael raisins: 1 tael 1, put the milk into a pot and boil, add sugar, sugar osmanthus and stir well, wait for the sugar to melt, filter it with a double layer of gauze, and put it in a cool and ventilated place to cool. 2. Soak the walnuts in boiling water, peel off the yellow skin, and cut into small pieces.

The melon seeds are stir-fried over low heat. Wash the raisins with cool water. Place in 50 small bowls.

3. Slowly pour the glutinous rice wine into the cooled milk, stirring with a spoon while pouring to make the milk and wine blend together. Quickly scoop the milk into a small bowl with the ingredients. Each bowl should be covered with a small thin wooden board (4 inches long, 2 inches 5 minutes wide, one end square, one end round, commonly known as a cheeseboard).

Then close to the inner wall of the "cheese bucket" (wooden, the height and diameter of the barrel are 2 feet 2 inches), stack the bowls one by one, and leave a gap of 5-6 inches in the middle of the barrel (the whole process of milk bowling and barreling must be completed within 5-6 years, otherwise it will not form cheese after too long) 4. After the bowls are stacked, immediately put the burned coals into a cylindrical wire basket, put the iron plate at the bottom of the basket in the gap in the middle of the cheese barrel, cover the barrel lid, and bake for about 20-30 minutes (pay attention to the heat, When the fire is big, the cheese is out of the bowl, and when the fire is small, the milk does not curdle). If you make a small amount, do not use fire, you can put it in the cage drawer, the water should not be boiled, the heat should not be too much, and it can be steamed for 10 minutes. The first cheese is not stable enough, so do not move it, otherwise it will become thin.

After the cheese has cooled, put it in the refrigerator (or put artificial ice in the cheese bucket) and freeze it for 3-4 hours.

Take a clean basin, put a strainer, and then spread a layer of medical gauze, pour the yogurt on top of the gauze, cover the lid, put it in the refrigerator for 24 hours, filter the whey, take it out, press it with a heavy object, and then put it in the refrigerator to filter it for one night, filter the whey clean, filter it for a day and a night, and the cheese is almost the same, with a strong milky flavor and a slightly sour taste.

Homemade cheese at home.

Ingredients. 500ml milk, 1 sachet of yogurt fermenting powder.

Cheese preparation:

1.Take a clean basin, put a strainer on it, and spread a layer of medical gauze;

2.Pour the yogurt over the gauze, cover and refrigerate in the refrigerator for 24 hours to strain the whey;

3.Take it out, press on the weight, and put it in the refrigerator to strain it overnight to strain the whey well;

4.After straining for a day and a night, the cheese is almost the same, with a milky flavor and a slightly sour taste.

Tips: Use the thick yogurt bought in the general supermarket, the yogurt should be filtered for a long time, and the whey should be completely separated.

When making cheese, it is best to put it in the refrigerator so that it is not easy to spoil, and it is best to store the cheese in the freezer after it is cooked.

There are two types of cheese, raw cheese and cooked cheese. Raw cheese: fresh milk.

Preparation of raw cheese.

The fresh milk is poured into a cylinder, and after the cream is extracted, the pure milk is placed in a hot place to ferment. When the fresh milk has a sour taste, pour it into the pot and boil, and when the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water. Then, put the cottage cheese into a mold or wooden plate, or squeeze it into shape, or cut it into cubes with a knife, and the raw cheese is ready.

Most people keep a few pieces of cheese in their bags just in case of an accident and quench their thirst.

The practice of cooked cheese is slightly different from that of raw cheese. When making cooked cheese, the fresh milk left over from the boiled milk skin, or the fresh milk after the cream has been extracted, is left for a few days to ferment. When the yogurt is coagulated into soft pieces, filter out the excess water with gauze, put it in a pot and cook it slowly, stirring while cooking, and when it is paste, scoop it into the gauze, squeeze it to remove the water, and then put the cheese into a mold or wooden plate, or squeeze it into shape, or cut it into different shapes with a knife.

Once the cheese is made, it should be placed in the sun or in a ventilated place to harden and dry.

It is a kind of fermented white milk product, its properties are similar to common sour milk, they are made through the fermentation process, and they all contain lactic acid bacteria that can be healthy, but the concentration of cheese is higher than that of yogurt, similar to solid food, and the nutritional value is therefore richer. Each kilogram of cheese products is made from 10 kilograms of concentrated milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is an all-natural food. In terms of craftsmanship, cheese is fermented milk; In terms of nutrition, cheese is concentrated milk.

Lazy version with no added cheese! The recipe is ready for you, don't miss it if you like cheese with cookies and salad