Homemade cheese
By VicentaLakin
CHEESE IS A MILK PRODUCT THAT IS FERMENTED WITH FRESH MILK, FREE OF A GREAT DEAL OF MOISTURE, WHICH ENRICHES THE NUTRITIONAL ESSENCE OF MILK AND IS REFERRED TO AS “GOLD” IN MILK. IT IS SAID THAT 10 KG OF FRESH MILK CAN PRODUCE 1 KG OF DRY CHEESE, SO THE PRICE OF CHEESE IS VERY HIGH. I USED TO BE CHEAP AND BUY LARGE AMOUNTS OF CHEESE, BUT EVERY TIME I SPENT ONLY A FRACTION OF IT, IT WAS TOO LONG TO EAT, AND IT COST MORE. CAN YOU MAKE YOUR OWN CHEESE? HOW MUCH WOULD THAT COST, NOT WASTE, LESS? AS A DIYD MAN, THAT'S GOTTA FIND A WAY TO FIND THE SQUARE. THANKS TO THE INTERNET, THANKS TO THE CHEF WHO SHARED THE FORMULA, THE HOMEMADE CHEESE METHOD WAS FOUND! MY CHEESE DOESN'T BELONG IN CHEESE, BUT IT'S WET CHEESE, THOUGH IT SQUEEZES WATER. THE CHEESE PRODUCED IN THIS WAY IS SAID TO BE CALLED THE HUT CHEESE, AND IT IS ALSO CALLED THE COUNTRY CHEESE, WHICH IS SOMEWHAT DIFFERENT FROM THE CHEESE SOLD IN THE MARKET. BUT I MADE CHEESECAKES, MADE CHEESE FREEZES, AND I MADE SANDWICH PIES。
Recipe Recommendations
- milk 500 ml
- lemon juice 25 grams
- salt 1 gram
- milk fragrance
- other
- three-quarters of an hour
- ordinary
Steps for Homemade cheese
1
TWO BOXES OF MILK, POURING INTO THE POT, A LITTLE FIRE HEATING, I USED 400 W TO HEAT IT UP. SOME SAY IT'S BETTER TO HEAT UP IN WATER, AND MILK IS NOT EASY TO COOK。
2
Milk warms up to about 60 degrees C, and there's no thermometer. You can try it with your hand. It feels a little hot。
3
Add lemonade. No lemonade, just like that。
4
Smuggle 1-2 minutes. As you can see, there's a lot of glitter in the milk. That's cheese。
5
Cover the lid for 20 minutes, so that lactose continues to react to lemon acid。
6
Take a deeper container, with a sifter, with double veils, and pour well-reacted milk into the gauze, filter the water, which is milk and a very nutritious substance。
7
Pack the filtered cheese with a gauze, press the weight so as to filter out more milk and put it in the freezer more than overnight。
8
Prepare a bowl of cooled water to wash the lumped cheese into the water and then pour it into the heavy stuff on the gauze for more than one night. This step is to wash too much sour, not to worry about sour. Cheese is a little sour in itself
9
Put dried-dryed cheese into a small bowl, spilling 1 gram of salt and mixing it evenly with a razor. I'm super acid-free。
10
Pack up the gauze plastics and seal the freeze. It doesn't matter if you can't eat plastic。
11
My baby says it's delicious。Homemade cheese Make Tips
ONE OR TWO BOXES OF MILK (500 ML) RECEIVED 100 GRAMS OF CHEESE. ALTHOUGH WHITE VINEGAR IS A SUBSTITUTE FOR LEMONADE, I LIKE LEMON FLAVOR. IT IS NOT NECESSARY TO KEEP THEM FOR TOO LONG AND TO FINISH THEM IN THREE DAYS. I CAME OUT WITH CHEESE AND MADE CHEESE FROST AND CHEESE STICKS, AND MY DAUGHTER SAID IT TASTED GOOD. 4 DOESN'T MIND THE SOUR, NOT THE CHEESE AND SALT。