Heating pot (more than 50 liters)

steel wire gauze

gauze

Acidity meter

thermometer

muddler

Rubber gloves (middle sleeves and long sleeves)

Weight (used to squeeze curd)

salt

Fuse box

Starter (fresh milk contains fermenting bacteria)

Chymosin (explained in detail later)

Precautions:

The heating pot should be heated with two layers of water.

The sanitary conditions of the production space are strictly disinfected.

Any of the above problems may lead to inexplicable failure, so be sure to check all links carefully.

The first step-collecting milk source, cheese as the name implies, you have to use milk to make this food. You can see what kind of milk you have around you. Milk sources for making cheese are generally divided into milk and goat milk.

Milk-milk milk, buffalo milk, yak milk and yellow milk.

Goat milk-goat milk, sheep milk

In general, there are few fresh milk sources in cities, and there will be a small amount of milk sources near the edge of cities. If you can't get fresh unsterilized milk, you can't make the most traditional cheese. Then you'd better find another way! Bagged pasteurized whole milk can also be considered, but the quality is relatively poor, and ingredients containing stabilizers and preservatives will also cause fermentation failure (preservatives will also kill lactic acid bacteria as microorganisms). Unless you are sure that this milk source product does not contain these ingredients, look for real fresh milk honestly!

Introduction of key links

Making milk source:

Use milk sterilized at a low temperature of 63 degrees Celsius, because milk sterilized at a high temperature can no longer be used as raw material. If you get fresh milk from dairy farmers, besides filtering, heating and disinfection, you should inform the supplier in advance not to feed the cows too much water the day before milking, which will reduce the quality of milk.

Disinfection link:

In the manufacturing process, harmful microorganisms always appear in unexpected places. Or if the cheese is ripe, it will make you fail, or it will breed harmful mildew spots (excluding cheese with mold added). Contaminated cheese is inedible, so the tools for making cheese must be disinfected as much as possible. Because there are a lot of bacteria on your hands and you need to touch hot water in the process of making cheese, it is recommended to wear sterilized rubber gloves.

Temperature control:

Don't underestimate the control of temperature. Many lactic acid bacteria necessary for making cheese have corresponding temperature ranges. For example, Streptococcus thermophilus in cheese belongs to thermophilic fermentation strain. In the process of heating milk, if it is lower than the fermentation temperature, there will be insufficient acid production. Although some cheeses do not need to make yogurt, but need rennet to coagulate directly, the proper flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheese. However, if the temperature is too high, it will prolong the time of curd, and at the same time it will taste like boiling.

1. Measure the temperature with a thermometer from time to time.

Don't heat milk directly, but heat it on water. (cauldron and small pot)

Application of acidity meter;

A tool for determining fermentation stage and evaluating the effectiveness of lactic acid bacteria.

Starter and chymosin:

First, put the starter into a small amount of preheated milk to "completely" dissolve. Chymosin needs to be shaken well and dissolved in pure water.

The above points are the basic precautions for making cheese. If you are patient enough, you want to love this perfect food forever. Then prepare patiently, don't expect to succeed at once, perseverance is more important. It took an Italian chef nine years to learn how to make three kinds of cheese.

I believe we have learned a little about the method of making "Haoda" cheese and the characteristics of this kind of cheese. The ripening time is short, and the taste is light, which is very suitable for the taste of China people.

Basic materials:

Milk: 20 liters

Starting: 4g

Chymosin: 4g

The temperature is carried out in the first stage: during 32 degrees.

1, warm milk

2, adding a starter,

Step 3 cut curd

The temperature is carried out in the second stage: during 40 degrees.

4. chymosin

5. Increase the pressure

Temperature to the third stage: normal temperature.

Step 6 form

Step 7 pressurize

Step 8 add salt

9, mature -5 degrees Celsius

Detailed step instructions:

1. Warm milk: put the milk in a double-layer heating pot, slowly heat it to 32 degrees Celsius, add the leavening agent which is integrated with the milk, and stir for 5 minutes to be fully uniform. Then let it stand for one and a half hours, then add chymosin dissolved in pure water, slightly heat it 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, fermenting milk with starter to produce acid, and coagulating chymosin. By this time, the milk has been lumped, and it is ready to cut curd. One way to grasp the timing of cutting is to insert your hand into the solidified milk block and pick it up slowly. The milk block presents the shape of being smashed by the bean curd brain in the north. At this time, you have to hurry.

The curd is not cut with a kitchen knife, but with a U-shaped knife and grating in the factory. If you really can't find it, you can try to cut the curd into 2 cm square clots and leave it in this state for 10 minute. As for the method, use your head! Ancient cheese makers had no modern tools. Remember, it's a 2 cm square curd block.

Thirdly, the curd is stirred and heated.

After standing for 10 minutes, it needs to be stirred gently, not broken! Back with a spoon, slowly stir in one direction for 10 minutes, and translucent whey will be discharged quickly. Put it in a metal basket (the purpose is to separate the curd and scoop whey conveniently), and scoop out the whey 1/3 from the pot. Take out the metal basket and slowly add hot water while stirring. It takes about 5 minutes to raise the temperature to 40 degrees Celsius, then let it stand for 20 minutes and then stir it until it is crushed, just like slag.

Fourth, pressurization.

Put these curds in gauze, filter and squeeze gently to remove whey. Put the curd and gauze into a basin, and press a clean weight on it. The weight can be processed stone. Let it stand for 30 minutes and wait for the milk cube to ferment further.

Verb (abbreviation of verb) formation

Take out the hardened curd block, cut it into 3-4cm rectangles,