There are two kinds of cheese: raw cheese and cooked cheese. The following is an introduction:

1, cooked cheese:

(1) Leave the remaining fresh milk or fresh milk after cream extraction for a few days for natural fermentation.

(2) In the process of natural fermentation, milk will condense into soft lumps, and then excess water will be filtered out with gauze.

(3) Put the milk mixed with water into the pot and boil it, and pay attention to stirring during the boiling process until the milk appears tofu brain.

(4) Put the boiled milk into gauze again to remove water, then put it into the mold, and then squeeze.

2. Raw cheese:

(1) First, put the milk into a barrel, stir it, extract the cream hidden in the milk, and then put it in a hot place for fermentation.

(2) When the fermented milk has sour taste, put it in a pot and cook until the milk is tofu-like.

(3) Take out the boiled milk, put it into gauze, soak it in water, and finally put it into a template for extrusion.