Cheese, also known as cheese, is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation, and they also contain lactic acid bacteria that can protect health. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer.
Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.
The practice of raw cheese
Pour the fresh milk into a bucket, stir and extract the cream, and then ferment the pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water. Then put the milk residue into a mold or wooden tray, or squeeze it, or cut it into cubes with a knife, and the raw cheese is made successfully.
The practice of cooked cheese
Cooked cheese is slightly different from raw cheese. When making cooked cheese, first put in the fresh milk left by boiling milk skin or the fresh milk after extracting cream for a few days for fermentation.