1, the practice of raw cheese
Pour the fresh milk into a bucket, stir and extract the cream, and then ferment the 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.
2. 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 and ferment for a few days.
When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly while stirring. 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.