Milk: 10 kg

Glutinous rice wine: 5 Liang

White sugar: 1 kg 2 Liang

Sweet osmanthus: 5 yuan

Melon seeds: 1 two

Walnut kernel: 1 two

Raisins: 1 two

1 Bring the milk to a boil, add the white sugar and sweet osmanthus and stir well. After the white sugar melts, filter it with double gauze and put it in a cool and ventilated place to cool.

2. Soak the walnut kernel in boiling water, peel off the yellow skin and cut into small pieces. Stir-fry melon seeds with low heat. Wash raisins with cold water. Put it in 50 small bowls.

3. Slowly pour the glutinous rice wine into the cooled milk, and stir it with a spoon while pouring it, so that the milk and wine can be mixed together. And quickly scoop the milk into small bowls filled with fruit materials. Each bowl should be covered with a small thin wooden board (4 inches long, 2 inches wide and 5 minutes, with a square end and a round end, commonly known as the cheese board). Then cling to the inner wall of the "cheese barrel" (wooden, the height and diameter of the barrel are 2 feet 2 inches), and stack the bowls one by one, leaving a gap with a diameter of 5-6 inches in the middle of the barrel (the whole process of filling the milk into the bowl and barrel must be completed within 5-6 years, otherwise it will not condense into cheese if it takes too long).

4. After the bowls are stacked, immediately put the burnt coal into a cylindrical wire basket, put the iron plate at the bottom of the basket in the gap between the cheese barrels, cover the barrels, and bake for about 20-30 minutes (pay attention to the fire, the cheese will leave the bowl with soup when the fire is big, and the milk will not condense when the fire is small). If you make a small amount, you don't need to bake it. You can put it in a steamer without boiling water and hot air, and steam it for 10 for a few minutes. The newly formed cheese is not stable enough, so don't move it, or it will become thinner. After the cheese is cooled, put it in the refrigerator (or put artificial ice in the cheese barrel) and freeze it for 3-4 hours.

Method of making glutinous rice wine:

1, wash the glutinous rice 10 kg, soak it in cold water for 2-3 hours, take it out and steam it, cool it and put it in a porcelain jar.

2. Take 4 pieces of distiller's yeast, dilute it with cold water, add it into glutinous rice and mix it evenly, and scrape a round nest in the middle of the rice, cover the jar, and let it ferment (put it in a greenhouse in winter, don't bake it with fire) for about 2-3 days. Sweet glutinous rice wine oozes from the rice and gathers in the round nest.

3. The wine can be eaten at this time, but it is not suitable for making cheese because of insufficient acidity. It is also necessary to put about 20 Jin of cold water into the jar and stir it into a thin paste to continue fermentation. After about 20 days, when the glutinous rice wine is as sour as vinegar, filter out the distiller's grains, put them in porcelain jars (metal utensils should not be used), and store them in a cool place or refrigerator to prevent re-fermentation.

4. The longer the storage time of glutinous rice wine, the stronger the acidity. When it is used, it should be put according to the acidity of the wine. If the amount of alcohol is appropriate, the coagulation of cheese is tender than tofu. If it is too much, the milk will become thin juice. If it is too little, the milk will not condense.

Comments: This method looks very complicated, but after mastering the key links, it is very easy to make. Please pay attention to several points. First, the acidity of glutinous rice wine, as mentioned above, is like vinegar. Second, distiller's yeast. Friends in the south have access to glutinous rice wine yeast. Angel Yeast Company in the north once supplied a glutinous rice wine yeast. The third is the heating method, which is made in small quantities at home. You might as well use a steamer. Can reduce the difficulty of operation, after all, cumbersome process, daunting.

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Sure. The cheese we saw in the supermarket is quite complicated, but you can make it yourself. Here are some knowledge of cheese and how to eat it ~

Homemade cheese (figure)

I saw a post in the gourmet page the other day that mentioned the cheese in Sanyuan Meiyuan. I also said that porridge powder porridge. So I searched the cheese in Meiyuan in Baidu, but who knows that I actually found a way! I was so excited that I stayed up all night that I made a pot myself and succeeded on the spot! Happy to death! Now post the practice for everyone to share!

Cheese is a traditional snack in Beijing. The basic method is as follows:

1. ternary bagged milk with 2~3 bags, heated with warm water, saying that it makes milk soft ~ I don't understand.

2. Then boil the milk, skim off the milk skin and add the right amount of sugar.

3. Put it in a small bowl to cool, and then add 2~3 spoonfuls to get glutinous rice wine, or ordinary rice wine.

4. This step is critical (key and difficult): Grandma said that the previous practice was to put the small bowls that had been put into rice wine into a wooden bucket, which was called "cheese bucket" in the technical term. Each bowl was put in, and each floor was supported by a circular hollow board. After putting it away, a charcoal basin was put in the middle for baking, and the whole baking process lasted for about 20~30 minutes, then it was taken out, cooled and chilled. But now, the easiest way for anyone to prepare that stuff is to seal the small bowl, then put it in the microwave oven and bake it for 16~ 18 minutes with warm fire. Never use the barbecue function! Then take it out and let it cool.

5. Choose nuts such as walnuts, melon seeds and pine nuts, make them into small pieces and let them in.

On the problem of self-made ternary plum garden cheese

Homemade cheese and almond tofu

Everyone loves the cheese and almond tofu in Meiyuan in summer. I watched TV that day and taught you how to do it. I will share it with you. Friends who like it can make it at home in the future.

Cheese practice:

Ingredients: fresh milk, agar (things that look a bit like vermicelli are usually sold in supermarkets, which are usually used in jelly) and white sugar.

Break the agar into pieces and soak it in a little cold water (water just doesn't pass the agar, and about 20g agar is added to a bag of milk) for about 20 minutes. The purpose is to soak the agar until it is soft, so that it can be boiled less for a while. Pour the soaked agar into a pot with water, boil it on fire, and stir it with chopsticks to avoid sticking to the pot. When the agar is completely melted, pour in the milk, add white sugar when it is almost boiled, turn off the heat after melting, and pack it in a small bowl to cool.

Almond tofu practice:

Preparation: almond dew (or almond powder can be washed with water), milk, fruit, canned fruit and agar.

Break agar, soak it in a little cold water for 20 minutes, then cook it with fire (this step is the same as cheese), add almond dew and milk, boil it, put it in small bowls, cool it, put it in the refrigerator, cut almond tofu into pieces with a spoon when eating, and add favorite canned fruit and chopped fruit pieces.

How about it? Is it simple? You can try it yourself at home.

Materials:

1. jelly powder 1 spoon, 800g of fresh milk and 60g of sugar.

2. 200 grams of animal whipped cream and 4 egg yolks.

Practice:

Boil the material 1, mix in the material 2, and mix well, then mold and refrigerate.

1. What is cheese?

Cheese (one of which is also called cheese) is a fermented milk product. Its properties are similar to those of common yogurt. Both of them are made by fermentation process, and they also contain lactic acid bacteria that can be used for health care. However, the concentration of cheese is higher than that of yogurt, which is similar to solid food, and its nutritional value is therefore richer. 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.

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 resistant to storage, 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.

Nowadays, 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 dairy manufacturer in China, using high-quality fresh milk in Australia, and 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 and nutritious breakfast.

Second, cheese is more nutritious than milk and yogurt.

Cheese is a dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 10 kg 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 by100g) (Data from Feihua Health Network) Nutritional components of Cheese, Yogurt and Milk

Heat (kcal) 328 72 54

Protein (g) 27.5 2.5 3

Fat (g) 23.5 2.7 3.2

Carbohydrate (g) 3.5 9.3 3.4

Vitamin A (μ g) 152 26 24

Thiamine (mg) 0.06 0.03 0.03

Riboflavin (mg) 0.9 0. 15 0. 14

Nicotinic acid (mg) 0.62 0.2 0. 1

Vitamin E (mg) 0.6 0. 12 0.2 1

Cholesterol (mg)111515

Calcium (mg) 799 1 18 104

Magnesium (mg) 57 12 1 1

Iron (mg) 2.4 0.4 0.3

Manganese (mg) 0. 16 0.02 0.03

Zinc (mg) 6.97 0.53 0.42

Copper (mg) 0. 13 0.03 0.02

Phosphorus (mg) 326 85 73

Selenium (μ g)1.51.711.94

Third, the nutritional characteristics of cheese

Protein content in cheese is extremely high.

At present, China people's daily average calcium intake is only half of what the human body needs. So calcium deficiency is a common problem. Food is the best way to supplement calcium, and dairy products are the best choice for food to supplement calcium. Cheese is the dairy product with the most calcium. As far as calcium content is concerned, 250 ml milk =200 ml yogurt =40 g cheese. Calcium in cheese is easily absorbed, so cheese is one of the best foods for pregnant or menopausal women and teenagers and children who are growing vigorously.

Cheese is rich in vitamin A, and vitamin A in natural pasture can be transformed into cheese, which can improve human body's ability to resist diseases, protect eye health and keep skin fit.

Cheese is rich in B vitamins, which can improve metabolism, strengthen vitality and beautify the skin.