Second, cut curd. Milk is fermented by starter to produce acid and coagulated by rennet. At this time, the milk has become a lump, so it is necessary to prepare the curd. There is a way to grasp the timing of cutting, that is, insert your hand into the solidified milk block and pick it up slowly. The milk cubes are in the shape of being smashed by tofu brain in the north. 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 10 minute. As for the method, use your head! Ancient cheese makers had no modern tools. Remember, this is a 2 cm square curd block.
Thirdly, the curd is stirred and heated.
After standing for 10 minutes, you need to gently stir it instead of breaking it! 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 (for the purpose of separating curd and facilitating the scooping of whey), and scoop out 1/3 whey in the pot. Take out the metal basket and slowly add hot water, stirring while adding. It takes about 5 minutes to raise the temperature to 40 degrees Celsius, then let it stand for 20 minutes and stir it again until it is crushed, just like slag.
Fourth, pressurization.
Put these curd blocks into gauze, filter and squeeze gently to remove whey. Put the curd and gauze into the basin, and then press a clean weight (which can be a processed stone) on it. 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 3-4 cm rectangles, and put it into a perforated mold to facilitate the continuous discharge of whey. Insert a small conformal mold on it and place a stone to continue pressing. Because at this time, the stone can't directly press on the curd block. This pressurization needs 1 hour.
Sixth, add salt.
Take out the curd block, turn it upside down, repack 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 salt must be hygienic and fresh.
Seven, ripening and drying
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 the refrigerator at 5 degrees Celsius for 2-3 weeks, waiting for the final ripening.