First weight: milk → lactic acid
Lactobacillus is added to milk to convert lactose into lactic acid.
Second, add chymosin.
On the second level, the power of milk itself is too weak, so it is necessary to invite the important role of chymosin.
It is added to milk to coagulate casein and discharge aqueous whey. Chymosin can better retain calcium and casein in milk, and hardly destroy micelles, forming firm and elastic curd.
Third: maturity
The ripening process of cheese is very important, which determines whether this cheese can form the best taste and texture.
This process is like a girl's growing state. At first, it was simple and simple, but as time went on, it became mature and full of amorous feelings, and when it got old, it became too sophisticated and lost its lovely characteristics. Therefore, we should choose to "practice hard behind closed doors" in a suitable temperature and humidity environment to complete the final test.
The final taste of cheese is also closely related to raw milk. Cheese made from milk tastes neutral, but sheep milk is different from wild milk. They are rich in protein, and the cheese they make is very rich in flavor. The content of coagulable casein in goat milk is low, so the cheese made is easy to break.
On the selection and storage of dry goods
When shopping in the supermarket, there are all kinds of cheeses on the shelves. How can we distinguish good cheese and how can we store it to retain its original flavor to the maximum extent?
Cheese has a long history, delicious taste and can stand the test of time. In the late Middle Ages, a cookbook summed up the formula of "identifying good cheese":
Without Helen Bai,
I don't cry like Magdalene.
Unlike Argos, who has eyes all over his body,
It weighs as much as a bison,
Can resist the power of the thumb,
It is covered with an ancient moth-eaten coat.
No eyes, no tears, not completely white,
It was eaten by a bug, broke the rules and sank.
We extracted several key words from it:
Pale yellow color, no water drops, smooth surface, thick and elastic. If you follow this principle, you can become a cheese master without being afraid of being cheated.
In packaging, choose paper packaging. Cheese is alive, so don't deprive it of the right to breathe!
△ blue cheese with rich flavor
If we choose our favorite cheese and don't eat it immediately after taking it home, how should we arrange it? Professionals think that the refrigerator is not its best destination. The best place for cheese storage is 12℃~ 15℃, which can keep the cheese mature.
But if we can't control the temperature so accurately, refrigeration becomes a more common storage method. Pay attention to separate cheese from other smelly foods, and it is best to put it in a sealed box first to avoid the impure taste of cheese.
And take out the cheese 65438+ 0 to 2 hours before eating, otherwise it will taste as tasteless as rubber.
If mildew spots are found on the surface of cheese, some mildew spots can be removed and eaten without spreading to the whole cheese. Pay attention to the removal area should be twice as large as the growth mildew.
Westerners have extreme enthusiasm for cheese, which is a popular "national food". In French family dinners, people even applaud happily when cheese is served. In their eyes, no food can compare with this thick and delicious food.
In China, cheese, as an authentic foreign product, is still loved by many people even though it is not popular. It is mellow and nutritious, which means that it is not an exaggeration to concentrate calcium.
Moreover, in the process of making cheese, most lactose will flow away with whey, and some will be decomposed by microorganisms, even people who are lactose intolerant can enjoy it.
Wechat official account: the meal is ready.