Cheese introduction:

Cheese, also known as cheese, is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation, and they also contain lactic acid bacteria that can protect health. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer.

Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk;

As far as nutrition is concerned, cheese is condensed milk. Cheese is also the traditional food of Mongolian, Kazak and other nomadic people in northwest China. It is called milk tofu in Inner Mongolia and milk cake in Xinjiang. Completely dry cheese is also called milk pimple. The country that exports the most cheese in the world is the Netherlands.

How to make raw cheese;

Pour fresh milk into a bucket, stir and extract cream, and then ferment pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water.

Then put the milk residue into a mold or wooden tray, or squeeze it, or cut it into cubes with a knife, and the raw cheese is made successfully. Most people put a few pieces of cheese in their bags for a rainy day to satisfy their hunger and thirst.

The practice of cooked cheese:

Cooked cheese is slightly different from raw cheese. When making cooked cheese, first put in the fresh milk left by boiling milk skin or the fresh milk after extracting cream for a few days for fermentation. When the yogurt condenses into soft lumps, filter out excess water with gauze;

Put it in a pot and cook slowly, stirring while cooking. When it becomes paste, scoop it into gauze and squeeze it to remove water. Then, the milk residue is put into a mold or a wooden tray, or extruded or cut into different shapes with a knife. After cheese is cooked, it should be placed in the sun or in a ventilated place to make it hard and dry.

Making milk source:

Use milk sterilized at low temperature of 63℃, because milk sterilized at 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.

In addition, you must advise suppliers not to try to add cow by-products to milk. You are smart enough to expose his tricks easily.