One, raw cheese:
1, first fresh milk into the bucket, stirring after the extraction of cream, and then put the pure milk in a hotter environment for natural fermentation.
2, fresh milk after fermentation will produce a sour flavor, this time poured into the pot to simmer, until the yogurt presents a tofu-like when, and then scooped into the gauze to remove water.
3, the last is the milk residue extrusion molding, and then cut into blocks can be, here raw cheese on the production of success.
Two, ripened cheese:
1, boiled milk rind left fresh milk or after the extraction of fresh milk after the cream is left for a few days, so that its natural fermentation.
2, after the yogurt curdled into soft lumps, use gauze to remove the water, and then put it into the pot to cook slowly, when it presents a paste, scoop it into the gauze to remove the water again.
3. Finally, put the milk residue inside the mold and squeeze it into shape, cut it into chunks, and then dry it.
See here, raw cheese and cooked cheese practice is still different, in both production methods, both need to pay attention to temperature control and sterilization, there are still a lot of skills.