They are all made by fermentation process, and they all contain lactic acid bacteria that can protect health, but the concentration of cheese is higher than that of yogurt, which is similar to solid food, so the nutritional value is more abundant.
Every kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. It is a pure natural food. In terms of technology, cheese is fermented milk;
As far as nutrition is concerned, cheese is concentrated milk. Cheese is also the traditional food of Mongolian, Kazak and other nomadic people in northwest China. It is called milk tofu in Inner Mongolia and milk cake in Xinjiang. Completely dried cheese is also called milk pimple. The country that exports the most cheese in the world is the Netherlands.
The practice of raw cheese
Pour the fresh milk into the drum, stir and extract the 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 tray, or extrude it, or cut it into squares with a knife, and the raw cheese is made successfully. Most people put a few pieces of cheese in their bags, just in case they need it, to satisfy their hunger and thirst.
The practice of cooked cheese
Cooked cheese is slightly different from raw cheese. When making cooked cheese, first put the fresh milk left by boiling 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 the excess water with gauze, put it in a pot and cook it slowly, stir it while cooking, scoop it into the gauze and squeeze it to remove the water.
Then, put the milk residue into a mold or a wooden tray, or extrude it, or cut it into different shapes with a knife. After cheese is made, it should be placed in the sun or in a ventilated place to make it hard and dry.
Make milk source
Use milk sterilized at low temperature of 63℃, because milk sterilized at high temperature can no longer be used as raw material. If you get fresh milk from dairy farmers, in addition to filtering, heating and disinfection, you should inform the supplier in advance, and don't over-feed the cows with a lot of water the day before milking, which will reduce the quality of milk.
In addition, you must advise the supplier not to try to add dairy cow by-products to the milk. You are very smart and will easily expose his tricks.