A list of the contents of this article:

What is cheese made of?

1. Cheese is made from milk. Cheese (cheese), also known as cheese, is a kind of fermented milk products, its properties are similar to common yogurt, are made through the fermentation process. Mature processing, directly solidify the milk, remove part of the moisture. The texture is soft and moist, with fresh milk aroma and a hint of sour taste.

2. Cheese is made of fresh milk, light cream and lemon juice. Here are the specific methods: prepare materials: full-fat fresh milk 500ml light cream 90ml lemon juice pour the right amount of fresh milk and light cream into the pan and stir well. Close the lid and heat over medium and small heat. Turn off the heat before the milk boils. Add lemon juice and stir well. Let stand for 20 minutes. The pure cotton filter bag is stretched out at the mouth of the container and poured into the prepared mixture.

Each kilogram of cheese products are concentrated from 10 kilograms of milk, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients, is pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.

4. After making this cheese, you can taste it alone or with pizza and different salads; make goat's milk cheese. Making this cheese requires the use of French goat's milk yeast powder, goat's milk and many other ingredients; Italian whey cheese. Making this cheese requires the use of the remaining whey from the cheese, which can be used to cook spaghetti and make feta.

How many ways to make Cheese there are several ways to make Cheese

Step: a. Heat the milk to about 32 °C, then add calcium chloride and stir well. b. Slowly pour in lemon juice or vinegar and stir until the milk begins to solidify to form curd. c. Gently cut the curd with a spoon or knife to further separate the whey. d. Pour the curd into the mold and let it sit in a warm place for a few hours until the curd hardens.

Collect fresh milk and heat it to 30-35 °C. Add starters, such as lactic acid bacteria, to help solidify the milk. Add Chymosin, an enzyme that coagulates milk into clots. Cut the curd block, put it into the mold and let it drain. Flip the cheese to help drain the excess water. Add salt to add flavor and help preserve. Let the cheese ripen at a constant temperature for weeks to months.

Banana cheese rice cake: cut bananas into pieces and beat them into mud, add eggs, cheese and cooked rice, stir well, pancake and fry until golden brown. Delicious golden banana cheese rice cake, delicious. Cheese sandwich rice balls: stir-fry carrots and lettuce, put rice and sesame seeds, put them in a packing bag, put cheese pieces in the middle, and pinch and wrap seaweed. Super delicious cheese sandwiched rice balls, the practice is simple.

How is the cheese made?

1. Prepare a basin of cold boiled water, wash the caked cheese in the water, then pour in the gauze and press the heavy objects to refrigerate for more than one night. This step is to wash off too much sour taste, do not mind sour taste, but also do not wash. (the cheese itself is sour.) step 9 put the dried cheese into a small bowl, sprinkle with 1 gram of salt and stir with a scraper.

2. Remove the pressed cheese from the basket, peel off the gauze and soak it in salt water in the refrigerator for 12 hours. Air-dried cheese. To dry the cheese, simply take the cheese out of the salt water and pat it to dry. Dry at 10 °C for 3 weeks; wax the cheese. Melt the cheese wax and use a wax brush to apply the cheese wax to the cheese surface. Place the cheese at 13-15 °C for at least 60 days; place the cheese.

3. The cheese production process can be divided into the following steps: raw material preparation: choose fresh milk sources, commonly used milk sources include milk, goat milk and goat milk. The milk source needs to undergo preliminary treatment, including removal of impurities, filtration, etc. Heating and acidification: heat the milk source to a certain temperature, usually between 50 and 60 degrees Celsius. Then add acidifiers, such as lactic acid bacteria or butyric acid, to make the milk source ferment and gradually coagulate.