Light and shadow flow cheese fragrance -- yogurt(guang ying liu zhuan nai lao xiang suan nai lao )

Light and shadow flow cheese fragrance -- yogurt

Introduction:

"There is a poem about bamboo branches in Du men Za Yong written by the Qing Dynasty, which vividly describes that when you are idle in the street, you can eat a cup of wine and drink it to moisten your throat. Feel to swallow like grease, cold qinxinpi Shuang like autumn. This little poem just introduces yogurt. And the cheese made from yogurt is full of fragrance. In history, cheese was a kind of Mongolian food. Even if it came to Beijing later, it was only a court snack in yuan, Ming and Qing Dynasties. It didn't spread to the people until later. In fact, I am not a person who tells other people's stories and leaves his own tears. "Colorless not happy" me and pale yellow cheese

Production steps:

Step 1: tools needed: container, stirrer, gauze, small mold.

Step 2: heating pot, induction cooker.

Step 3: wok.

Step 4: homemade yoghurt: 1000ml milk, a bag of yoghurt bacteria, into the yoghurt machine, stir evenly, 10 hours later yoghurt is made. It's full of milk. I want to take a big bite. We use homemade yoghurt to make yogurt, which is cleaner and more comfortable than those sold outside.

Step 5: yoghurt of QQ

Step 6: prepare a clean pot and induction cooker, and start making it.

Step 7: put the fermented yoghurt into the heating pot to heat, and keep stirring at the same time.

Step 8: in the process of mixing, you will find that the thick yogurt becomes thinner and thinner.

Step 9: after 20 minutes of cooking, the yogurt starts to look like milk and has a strong cheese flavor. My palace is drunk in the fragrance of milk

Step 10: after a period of cooking, (finally become a Xiangpo...) The yoghurt began to layer out

Step 11: until we get this feeling, we can cease fire and cool down.

Step 12: pour the cooled yoghurt into a container covered with gauze.

Step 13: the leached water is whey protein - and it has mysterious uses. Now I won't tell you! Scan code and add my wechat.

Step 14: the rest of the solid milk residue is the raw material for making yogurt?!

Step 15: put the milk dregs into the induction cooker, add appropriate amount of sugar and stir fry constantly. I like the process of stir frying very much, the feeling of rustling~~

Step 16: attention: in the process of stir frying, the heat should be adjusted at any time to prevent the paste. (watch me, watch me, or I'll paste it...)

Step 17: after about half an hour's continuous stir frying, the surface of the milk residue begins to become smooth. (like a baby's face, elastic)

Step 18: until the dregs are fried into a sticky shape, you can prepare the mold (it's better to prepare a silicone mold, which is easy to demould. If there is no mold, you can also knead it into a ball by hand. (fat cheese will be born soon)

Step 19: set a cute little mold and shape it into different shapes

Step 20: we shape the yogurt and air dry it; about 2-3 days, the cheese will be successful!

Step 21: take a recent photo

Step 22: those pure little cheese, I don't know when, has entered the belly of several food like the speed of light

Materials required:

Homemade yogurt: 1000ml

Sugar: right amount

Note: the mysterious use of whey protein is collected in my wechat!

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Guang Ying Liu Zhuan Nai Lao Xiang Suan Nai Lao