Cow cheese

The milk of the cow is clearly different from that of the normal cow within three days of the calf, which is called the cow ' s first milk. The high content of the cow's primary milk protein and the low fat and sugar content have been hailed as “health foods for the twenty-first century”. In the 1950s, studies found not only abundant nutrients but also a large number of immunological and growth factors such as immunoglobins, lactating proteins, fungase enzymes, insulin growth factors, skin growth factors, etc., which were scientifically proven to have bioactive functions such as immuno-regulating, improvement of gastrointestinal tracts, promotion of growth, improvement of symptoms of aging and inhibition of various pathogens. Our home, which often buys fresh milk at milk farms, occasionally encounters the first milk of a cow, which is sold separately, because the first milk of a cow and the usual milk practices differ. A cow's first milk is usually uncooked, and because of its special composition, it is curry, like cheese, which separates it from cheese, so the usual way to eat is steamed and then it's like tofu. Because I like to make my own cheese, I just take advantage of the first milk, so I can naturally separate the cheese without gels. It's easy. It's more nutritious。