1. Pour 500g of fresh milk into the pot and bring to a boil. At this time, there will be a layer of milk skin on the surface of milk, which is not easy to dissolve after precipitation. Take it out with a spoon. Because I use fresh milk, there are not only beneficial bacteria, but also many harmful bacteria, which can cause gastrointestinal diseases. Boiling can remove most of it. As for the sterilized milk in the supermarket, it doesn't have to be boiled. By the way, in fact, fresh raw milk is not suitable for immediate drinking, which is also the reason. )
2. Find a clean mineral water bottle, rinse the inner wall with pure water, pour yogurt and processed milk into it, shake well and tighten the bottle mouth. As mentioned above, there are many harmful bacteria in fresh milk besides beneficial bacteria. Although milk can be fermented directly, when it is made into cheese, harmful bacteria will also multiply in the cheese, so the cheese we make is inedible. The cheese and yogurt we are talking about are fermented only by beneficial bacteria-lactic acid bacteria, which is why milk can't be eaten, but cheese and yogurt can be eaten. My method is to cook both good and bad flora regardless of the willy-nilly, and then use the good flora provided by lactic acid bacteria in yogurt. )
The next step is the most critical step-fermentation. Find an environment that can provide the bottle with about 30~40 degrees Celsius and let the lactic acid bacteria ferment for about 12 hours. I just put it on the heater, and the temperature is almost the same, because lactic acid bacteria grow best at this temperature. It doesn't matter whether it is high or low, but the fermentation time is different, but it should be noted that the heating temperature should not be too high. /kloc-come back after 0/2 hours, the milk is all open, not good, hehe. )
At this time, the embryonic form of cheese came out, and the milk in the mineral water bottle (that is, the water in the bottle) was poured out and initially separated. At this time, no matter what method is used, just separate the solidified cheese inside. My method: pour everything in the mineral water bottle into a small basin, put water in the big basin and heat it to near boiling. If it boils, bubbles floating in the water can easily upset the small basin and float on hot water to heat it. This is the legendary water bath heating. In this way, cheese will solidify a little when heated, which is convenient for separation from milk. When heated in a water bath, it won't spoil the cheese. Then filter the milk with gauze, and put the cheese on the gauze back into the basin to make coarse cheese. )
If you like sweets, you can adjust the sweetness according to your own taste.
6. Coat the cheese with coarse separated milk or make it into various shapes, and then slowly dry it in a heater or oven. Although the delicious cheese is not as delicious as the one bought in the supermarket, it is made by yourself, which is fun and can be displayed in front of others. Note that ordinary microwave ovens can't do it, just heat it. It is not easy to dry things in the microwave oven. As for why, check the principle of microwave oven yourself. )
Goat milk is the same as milk.