Homemade cheese sticks

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Massive photo of materials: pure milk, cheese chips, glitches, white sugar, non-cooked pots, lollipop silicone molds, silicone cups。

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The glitting slices are cut in small pieces and are softed with cool water。

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Milk, sugar and cheese chips are added to uncut boilers, with little fire heating and occasional mixing with high-temperature silica shovels。

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When you heat milk, insert a lollipop stick into the mold。

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The cheese tablets are fully melted, the fire is shut, and the soft glitting tablets are put into milk after three minutes of drying。

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The boiler had no running mouth, so the milk cheese drops into a silica cup。

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You can pour milk cheese in the mold with nine or ten cents。

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So many plates were filled, covered with a lid, a flat plate, and the molds were placed in a flat plate, and even the sticks were loaded, so that both the freezer and the pick-up were protected。

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The molds are stacked, refrigerated to total condensation, for approximately one hour。

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You pull the mold gently with your hands and you turn the bottom up so you can take the cheese bar off。

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Homemade cheese bars, nutritious and healthy

One, the amount of sugar can be adjusted to its tastes, and individuals find 15 grams sweet. 2. The glitting tablets need to be fully softened with cold water and then re-used, and the milk drops down, and then they are mixed into the glitting tablets; if the milk is too hot, the glitting tablets make the cheese bars look untransparent, but because they are white, they are not easily detectable, if they are made with transparent food. 3 Thermal melting of glitting products, especially now in the summer, is the best in a warm room environment, where the textures and tastes after cold storage take off are the best, softer if released over a long period of time, and cheese that, if too big, will fall off the rods; more cheese and glitin can be used if you want to extend the pattern, but the amount of glitting is not more。