How to make cheese and cheese How is cheese made?

Do you want to make this kind of thing yourself?

It's troublesome. To stir the sediment, stir and precipitate again.

Repeat n times.

It is also necessary to press out the moisture.

Molding, demoulding, air drying, waxing.

The ingredients that need to be prepared in advance include: 75 grams of milk powder, 325 grams of warm water, 1 gram of bacterial powder, and 50 grams of sugar.

1. Brew the milk powder with warm boiled water.

2. Add 1 gram of fungus powder and mix well.

3. The yogurt machine is scalded with boiling water.

4. Put it in the yogurt maker and let it ferment for 8 hours.

5. Set aside the prepared yogurt.

6. Wash the gauze and scald it with boiling water.

7. Pour the yogurt into the gauze.

8. Drain the water out and all that's left is cheese.

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

Super simple, ingredients: 1. Yogurt milk (thick yogurt) or cream; 2. Fresh milk; lemon juice or lemon juice drink (available in ordinary supermarkets and kiosks); a small pot; some salt and sugar (according to preference); 1 piece of gauze; 1 piece of plastic wrap; 1 straw (a toothpick is also acceptable) and a small bowl.

Preparation: Add yogurt, lemon juice and fresh milk to a small saucepan, stir and add salt or sugar. Cook for 10 minutes, you can see a layer of white dongdong floating on it (that is, cheese), after cooking, cover the gauze on the bowl, press it with the bottom of the bowl, pour the dongdong in the small pot into the bowl and filter, and the solid is the cheese (, pour out the water in the small bowl, put the cheese into a small bowl, wrap it in plastic wrap, use a straw to make some small holes, put it in the cabinet (the cabinet is also OK), pour out the evaporated water in the bowl every day, the longer the better

1. Warm the milk, put the milk into a double-layer heating pot, and slowly heat to 32 degrees Celsius, add the starter culture melted with milk, and stir for 5 minutes, fully even. Then let it sit for an hour and a half, then add rennet dissolved in purified water, warm it slightly to 40 degrees, and let it stand for another 30 minutes. There is an intermediate heating link at this stage, I hope you don't forget it.

2. Cutting curd, milk through the fermentation of the starter agent to produce acid, rennet coagulation, at this time the milk has become a lump, it is necessary to prepare to cut the curd, there is a way to grasp the cutting time, that is, to insert the coagulated milk block by hand, slowly scoop it up, the milk block presents the rupture shape of the northern tofu brain stirring. That's when you have to hurry. Cutting curd is not done with a kitchen knife, but with a U-shaped knife, which is used in the factory with a cutting grid.

If you can't find it, you can think of any way to cut the curd into 2 cm cubes and leave it in this state for 10 minutes. As for what method to use, use your brains! The cheesemakers of ancient times had no modern tools.

Remember, it's a 2 cm square curd mass. 3. Stir and warm the curd After standing for 10 minutes, you need to stir gently, stirring rather than crushing! Slowly stir in one direction for 10 minutes with the back of a spoon and the translucent whey will be quickly discharged.

Put in a metal basket (the purpose is to separate the curd and make it easier to scoop the whey) and scoop out the whey from the pan 1 3. Take out the metal basket and slowly add hot water, stirring as you go. For about 5 minutes, the temperature rises to 40 degrees Celsius, then let it sit for 20 minutes, stirring again until it is crushed, like a slag.

4. Pressurize these curd pieces, put them in gauze, filter them, and gently squeeze them to remove the whey. The curd is put into a basin with gauze, and a clean weight is pressed on top of it, which can be a processed stone. Let stand for 30 minutes and wait for the milk cubes to ferment further.

5. Forming Take out the hardened curd block, cut it into a rectangle of 3-4 cm, and put it into a mold with holes, which are to facilitate the continued discharge of whey. A small homogeneous mold is inserted on top, and stones are placed to continue pressurizing. This time the stone could not be pressed directly against the curd.

This pressurization takes 1 hour. 6. Add salt Take out the curd block, re-wrap and pressurize it after inverting it for 6-8 hours. Do you see the light of day?

Take out the curd surface and spray some medical alcohol to disinfect it, and then sprinkle salt on the surface of the milk block, which can prevent miscellaneous bacteria. But the salt must be hygienic and fresh. 7. Ripening and drying At this time, you should dry the cheese at room temperature (25 degrees Celsius) for 3 days, and then spray it with alcohol to sterilize.

Continue to store for 3-4 days. The cheese is completely sealed and stored in a 5 degree Celsius freezer for 2-3 weeks until it matures.

1. Cheese (buckle cheese) Cheese is a dairy product roasted from fresh milk, sugar, and Jiang rice wine. Ingredients: fresh milk, white sugar, Jiang rice wine, melon seeds, raisins.

Production: Add fresh milk to sugar and heat to about 80 to dissolve the sugar, take it off the fire and cool it in cold water to below 20, add an appropriate amount of Jiang rice wine and put it into a bowl, put it in the oven for 80 to bake, wait for the milk to curd, take it out and store it in the refrigerator. The finished product is a white solid, with a delicate tissue state and no whey precipitation.

Features: Soft and refreshing, fragrant and smooth Second, Xiujiu wolf's recipe: milk 250cc + a little agar, wait for agar after boiling, filter once and then let it cool, add a spoonful and a half of Daoxiangcun wine, and put it in a blender to stir.

Strain it out and put it in a small bowl and put it in the refrigerator for four or five hours. Convenient and delicious.

Dough and cream kneaded to make cheese.

There are two types of cheese, raw cheese and cooked cheese. Raw cheese is made by pouring fresh milk into a tube, stirring to extract the cream, and then placing the pure milk in a hot place to allow it 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. Cooked milk cool is made slightly differently than 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. After the milk is cooked, it should be placed in the sun or in a ventilated place to harden and dry.

Cheese should be a food that all girls can't refuse! Eat it with a long brush.