Homemade hut cheese

Shack cheese Cottage Cheese. It's a white, soft, unsophisticated cheese that tastes mildly and has a much lower fat content than normal cheese, only 2%-10%, and is healthy. In the case of Europe and America, which are very popular and are used as salads, mainly for fruit consumption. In the case of storage, hut cheese cannot last, with only about 5-7 days of food time and in the fridge. Slurp cheese is usually difficult to buy because of its short shelf life. We have goat cheese in the big supermarket here, but it's a little higher because it's fat and salty, and it doesn't have any. It's very easy to make a toilet cheese, to ferment it into yogurt and filter it out. Today I make cheese with goat milk, which is more suitable for the elderly and children, at least twice as expensive as milk, which is much more expensive than milk. But it's much cheaper than buying it, and it's more healthy to make it, not to be afraid of additive preservatives

Recipe Recommendations

Goat milk 2000g
Yogurt mushroom powder 2 sachets

milk fragrance
other
several hours
simple

Steps for Homemade hut cheese

Fresh goat milk boiled and dried up to 40 degrees

Take a little cold milk, add yogurt powder, and mix it well and melt it all. Use of the powder is added according to the description of the powder used. I used this little bag to make a kilo. I made two kilos of milk

And then back to the milk, full and even. And then it's loaded into a sterile bottle

The oven is set at 42 degrees

Put it in the oven and ferment

The fermented yogurt is very dense and is not immediately used and is frozen in the fridge for 5-7 days. Keep the yogurt warm and ferment slowly, so that the cheese tastes better and the fungus more。

I've been freezing it for a week, putting it on the side of the yogurt for about an hour, so the milk is automatically separated

Open the bottle and you can see a part of the paste separated from the side

First, pour out the milk purifier. It'll be easier to filter the cheese quickly

The thick yogurt is then poured into a clean white sheet of boiling water, and the sift is placed on the net and filtered with a container below. Then put it in the freezer and slowly filter it out. I usually put it in at night for milk in the morning. Cheese

This is the cheese I put in the whole night. It's all filtered out. And We have no heavy weight, but it is softer, and they can eat directly on bread, and it smells good. If you like to do it, you can put a little more pressure on it. Down

Let's see if that's good. The key is to eat now and be healthy