How to eat Inner Mongolia cheese How to make Inner Mongolia cheese

Introduction to Inner Mongolia cheese

Cheese, commonly known as "casein egg". The yogurt separated from the ghee is boiled over low heat, put into a cloth bag, the acid water is squeezed out, and dried into pieces to become cheese. It is hard, sweet and sour, and is one of the favorite dairy products of the Mongolian people. Most people put a few pieces of cheese in their luggage in case of accidents and to satisfy their hunger and thirst.

Mongolian cheese can be divided into two types: raw cheese and mature cheese.

To make raw cheese, pour fresh milk into a tube, stir it to extract the cream, and then place the pure milk in a hot place to ferment. When the fresh milk has a sour taste, pour it into the pot and boil it. When the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water. Then, put the milk residue into a mold or wooden plate, or squeeze it into shape, or cut it into cubes with a knife, and the raw cheese is successfully made.

The preparation of cooked milk is slightly different from that of raw cheese. When making mature cheese, the fresh milk left over from boiling the milk rind or the fresh milk after extracting the cream is left for a few days to ferment. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it into a pot and cook slowly, stirring while cooking. When it becomes a paste, scoop it into the gauze and squeeze it to remove the water. , and then put the milk residue into a mold or wooden plate, or squeeze it into shape, or use a knife to cut it into different shapes. After the milk is made, it should be placed in the sun or a ventilated place to harden and dry.

How to eat Inner Mongolia cheese:

Fresh cheese: eat it directly; cream cheese: eat it directly or spread it on bread, mix with salad, etc.; Bangbang cheese: eat it directly, snack food; Flake cheese: generally eaten on sandwiches, or used in porridge, soup, lobster, etc.; mozzarella cheese: used as pizza topping; hard cheese, such as cheddar cheese, Gouda cheese, Adam cheese, etc. You can eat it with red wine, it feels very exotic

Extended reading: How to make mature cheese

The method of making mature cheese is slightly different from that of raw cheese. When making mature cheese, the fresh milk left over from boiling the milk rind or the fresh milk after extracting the cream is left for a few days to ferment. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it into a pot and cook slowly, stirring while cooking. When it becomes a paste, scoop it into the gauze and squeeze it to remove the water. , and then put the milk residue into a mold or wooden plate, or squeeze it into shape, or use a knife to cut it into different shapes. After the cheese is made, it should be placed in the sun or a ventilated place to harden and dry.