The origin of cheese is generally believed to be invented by nomadic people. They used to store fresh milk in cowhide rucksacks, but it often turned sour after a few days. Later, they found that the sour milk would be lumpy and turned into delicious cheese after a few days in a cool and humid climate, so this method of preserving milk was circulated. Cheese has always been one of the main foods of these nomadic people.
Although cheese is relatively storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.
Now, the types and eating methods of cheese are more and more abundant. In addition to making western-style dishes, cheese can be cut into small pieces and eaten directly with red wine. It can also be eaten together with steamed bread, bread, biscuits and hamburgers, or mixed with salads and noodles. With the increasing foreign exchanges, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you've eaten cheeseburgers from McDonald's and pizza hut. One of the important ingredients in these foods is cheese.
At present, the cheese on the market is mainly flaky, such as bright full-fat and low-fat cheese, which is made by bright dairy, a famous domestic dairy manufacturer, with high-quality fresh milk selected in Australia and processed at a fixed point. It is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread with a piece of cheese are a simple breakfast with high nutritional value.
Cheese is a dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 1 kilograms of milk, so its nutritional value is higher than that of milk. In the same way, the nutritional value of cheese is higher than that of yogurt, which belongs to fermented dairy products. You will find this through the following comparison.
Comparison table of nutritional values of cheese, yogurt and milk (all recorded in 1g)
Nutritional components of cheese, yogurt and milk
Calories (kcal) 328 72 54
protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrate (g) 152 26 24
thiamine (mg) .6 .3 .3
riboflavin (mg) .9 .15 .14
nicotinic acid (mg) .62 .2 .1
vitamin E (mg) .6 .12 .21
cholesterol (mg) 799 118 14
Mg (mg) 57 12 11
Fe (mg) 2.4 .4 .3
Mn (mg) .16 .2 .3
Zn (mg) 6.97 .53 .42
Cu (mg) .16.
The way to make raw cheese is to pour fresh milk into a barrel, stir it to extract cream, and then put the pure milk in a hot place to ferment it. When the fresh milk is sour, pour it into the pot and boil it. When the yogurt takes the shape of tofu, scoop it into gauze and squeeze it to remove water. Then, put the milk residue into a mold or wooden plate, or squeeze it. Most of them put a few pieces of cheese in their bags to prevent accidents and prepare for hunger and thirst.
the raw cheese is made by pressing or cutting it into squares with a knife.
Cooked milk is slightly different from raw cheese. When making cooked cheese, first put the fresh milk left by boiling the milk skin or the fresh milk after extracting cream for a few days to ferment it. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly, stir it while cooking. When it becomes paste, scoop it into the gauze and squeeze it to remove the water. Then, put the milk residue into a mold or a wooden plate, or squeeze it to form it, or cut it into different shapes with a knife. After the milk is made, it should be placed in the sun or in a ventilated place to make it hard and dry.
There are many ways to eat cheese, either soaking it in milk tea or eating it slowly if you eat dry food. The more you chew, the more you can taste the flavor.
Orange Cheesecake
Material:
digestive biscuits 7
soft cheeses (cream cheeses) 22g
sugar 5g
low-gluten flour 5g
dry Taolu wine 2g
egg (scattered) 1
fresh cheese 22g. Spread the cream in the auxiliary materials evenly on the pie plate, and then sprinkle the wheat flour evenly. Then spread the baking tray paper special for the pie tray on the pie tray.
2. digestive biscuits uses a club face to break the club face and then evenly sprinkles it on the pie plate.
3. Stir the soft cheese evenly. Add sugar, low-gluten flour, dry peach wine and eggs, mix and stir, then pour in 7g citrus jam and stir well.
mango mousse cake
This cake is easy without eggs, so you can try it
Material: < 1 piece (1.5CM or 2CM slice) of 15CM or 18CM cake (sponge cake)
1g of minced mango
1g of cream cheese
5g of fine sugar
3 pieces of egg yolk
3 pieces of fish film (I didn't have it, but I used 8g of gelatine powder)
1/2 pieces of minced lemon
. 9 2 teaspoons of wine
Making
1. Put the cake into the mold. (It's best to spread wine on the cake surface to keep the soft texture)
2. Beat the cream for later use. (The bowl will not pour out when it is upside down)
3. Mix the cream cheese (softened) with the fine sugar, and then add the egg yolk. (Cheese should be completely softened, without grains and paste)
3. Soak the fish film in hot water. (Dissolve the gelatine powder in hot water to keep it liquid, and it will coagulate quickly.)
4. Add minced mango, rum (brandy is also acceptable), minced lemon, lemon juice, cream and fish film solution, mix them, and then pour them into the cake mold. Put them in the refrigerator for freezing. (It's best to spend the night on ice)
Miscellaneous strawberry cream cheesecake
Material: cream cheese (Bijia)-5g
white sugar-2g
egg yolk-13g
fish film-5g
Aibao brand vegetable fat sweet cream-15g
frozen miscellaneous strawberries-125g. Then stir the egg yolk and white sugar together to a thick paste, mix in the cream cheese, add the soaked and dissolved fish film water, and then add the Aibao brand fresh cream and miscellaneous strawberries. 4. Pour the batter into the pie plate and sprinkle the remaining jam on the surface.
5. Bake at 17 degrees for 4-5 minutes.