Milk powder is a kind of drink that we often use nowadays, because it contains a lot of things, which is beneficial to everyone's health. Some middle-aged and elderly people can't eat. In hospitals, residents will advise them to give some nutritious milk powder into their bodies. Do you know the efficacy of milk powder? Milk powder can make many things, and it is also edible. So do you know how milk powder is made into cheese? Next, I will share with you:

1. Warm the milk, put the milk into a double-layer heating pot, slowly heat it to 32 degrees Celsius, add the leavening agent melted with the milk, and stir it for 5 minutes, fully and evenly. Then let it stand for one and a half hours, then add chymosin dissolved in purified water, slightly heat it to 4 degrees, and let it stand for another 3 minutes. There is an intermediate heating link at this stage, I hope you don't forget it.

second, cut curd. The milk is fermented by starter to produce acid and coagulated by rennet. At this time, the milk has become a block, so it is necessary to prepare to cut curd. There is a way to grasp the cutting opportunity, that is, insert your hand into the coagulated milk block and slowly pick it up. The milk block presents a broken shape stirred by the northern tofu brain. At this time, you have to hurry.

cutting curd is not done with a kitchen knife, but with a U-shaped knife and a cutting grating in the factory. If you really can't find it, you can think of any way to cut the curd into 2 cm square clots and leave it in this state for 1 minutes. As for the method, use your head! Ancient cheese makers had no modern tools. Remember, it's a 2 cm square curd block.

third, stir and heat the curd

after standing for 1 minutes, you need to stir it gently, not break it! Back with a spoon, slowly stir in one direction for 1 minutes, and the translucent whey will be discharged quickly. Put in a metal basket (the purpose is to separate the curd and facilitate the scooping of whey) and scoop out 1/3 of the whey in the pot. Take out the metal basket, slowly add hot water, while stirring. It takes about 5 minutes to raise the temperature to 4 degrees Celsius, then let it stand for 2 minutes and stir it again until it is crushed, just like slag.

IV. Pressurization

Put these curd pieces into gauze, filter them, and gently squeeze them to remove whey. The curd and gauze are put into a basin, and a clean weight, which can be a processed stone, is pressed on it. Let it stand for 3 minutes and wait for the milk cubes to ferment further.

V. Forming

Take out the hardened curd block, cut it into a rectangle of 3-4 cm, and put it into a mold with holes to facilitate the continuous discharge of whey. A small conformal mold is inserted above, and stones are placed to continue pressing. Because this time the stone can't press directly on the curd block. This pressurization takes 1 hour.

VI. Adding salt

Take out the curd block, turn it upside down, then re-wrap it and pressurize it for 6-8 hours. Do you see the dawn of success? Take out the surface of the curd and spray some medical alcohol for disinfection, and then sprinkle salt on the surface of the milk block, so as to prevent miscellaneous bacteria. But the salt must be hygienic and fresh.

VII. Mature and dry

At this time, you should dry the cheese at room temperature (25 degrees Celsius) for 3 days, and then spray it with alcohol for disinfection. Keep it for 3-4 days. And the cheese is completely sealed and stored in a refrigerator at 5 degrees Celsius for 2-3 weeks, waiting for the final ripening.