Homemade hard cheese

Cheese is concentrated milk, rich in nutrients, and tastes special. Marketed cheese is usually fermented over a long period of time. Although delicious, high quality prices are expensive. In any case, the market had to put some preservatives, additives, etc. in order to preserve the shelf life, often eating or feeling uneasy, so it made its own cheese. Instead of fermenting over a long period of time, it takes a shortcut to separate milk from milk with home-made fermented fermentation and then extract cheese, which takes a short time and can be done whenever you want to eat. It's a hard one today, as hard as it's bought, and it's a little hard to cut it with a knife. Fifteen hundred grams of fresh milk and only 140 grams of finished cheese, which means 10 pounds of milk can't make a pound of cheese. Although the cost is not low, there are no preservatives, additives, and they are very fresh, and they are safe to eat, so that calcium can be used。