Homemade hard cheese(zi zhi ying zhi nai lao )

Homemade hard cheese

Introduction:

"Cheese is concentrated milk, which is rich in nutrition and has a special flavor. Commercial cheese is generally made after a long period of fermentation. Although it's delicious, the price of high quality is relatively expensive. But no matter what, in order to guarantee the shelf life, the market had to put some preservatives, additives and so on. They often ate it, but they still didn't feel at ease, so they made their own cheese to use. Naturally, what we make is not a long time fermentation, but a shortcut. We use the homemade fermented glutinous rice wine to help the separation of milk fermentation, and then extract the cheese. It takes a short time, and we can make it whenever we want. Today's model is hard. The hard degree is basically the same as the one I bought. It's a little hard to cut with a knife. 1500 grams of fresh milk, the finished cheese is only 140 grams, that is to say, 10 catties of milk can not make 1 catty of cheese. Although the cost is not low, there are no preservatives or additives, and it's very fresh. It's safe to eat. You can also use it to supplement calcium for your baby. "

Production steps:

Step 1: Boil the fresh milk

Step 2: filter the homemade rice wine

Step 3: filter out rice wine

Step 4: Boil the milk and pour in the rice wine,

Step 5: continue to boil, you can see that the milk has coagulated into flocs

Step 6: spread a drawer cloth on the screen and take the condensed milk to the drawer cloth

Step 7: wrap it up and tighten it. Press it up with a suitable weight to squeeze the water out

Step 8: after about an hour of pressing, the cheese is ready

Step 9: in order to take a good picture, I use the mold to shape, and then put it in the refrigerator for a day. You can take it out and enjoy it. After refrigeration, it's very hard cheese. It's hard to cut with a knife

Step 10: in the pot, it's the whey left after taking the cheese. Don't throw it away. It's still very nutritious, and the rice wine tastes very strong. It's good to drink it directly or make it into egg soup.

Materials required:

Pure fresh milk: 1500g

Homemade rice wine: 500g

Note: although it is made of rice wine, the rice wine is left in the whey. There is no wine flavor in the cheese, just a strong milk flavor. It's the natural milk flavor, not the fragrance added to the essence.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Zhi Ying Zhi Nai Lao