How to make palace cheese?

Milk: 10 kg

Glutinous rice wine: 5 Liang

Sugar: 1 kg 2 Liang

Osmanthus fragrans: 5 yuan

Melon seeds: 1 two

Walnut kernel: 1 two

Raisins: 1 two

1. Boil the milk in a pot, add sugar and osmanthus, and stir well. After the sugar melts, filter it with double gauze and cool it in a cool and ventilated place.

2. soak the walnut kernel in boiling water, peel off the yellow skin and cut into small pieces. Stir-fry melon seeds with small fire. Wash raisins in cold water. Put it in 50 small bowls.

3. Slowly pour the glutinous rice wine into the cooled milk, stir it with a spoon while pouring, and let the milk and wine mix together. And quickly scoop the milk into a small bowl filled with fruit materials. Each bowl should be covered with a small thin wooden board (4 inches long, 2 inches wide, 5 minutes, with one end square and one end round, commonly known as cheese board). Then cling to the inner wall of the "cheese barrel" (wooden, the height and diameter of the barrel are 2 feet 2 inches), and stack the bowls one by one, leaving a gap with a diameter of 5-6 inches in the middle of the barrel (the whole process of filling milk into the bowl and barrel must be completed within 5-6 years, otherwise it will not condense into cheese if it takes too long).

4. After the bowls are stacked, immediately put the burnt coal into the cylindrical wire basket, put the iron plate at the bottom of the basket into the gap of the cheese barrel, cover the barrel, and bake for about 20-30 minutes (pay attention to the heat, cheese will leave the bowl with soup in a big fire, and milk will not condense in a small fire). If you cook a small amount, you don't need to bake it. It can be put into the steamer without boiling water and hot air. Steam 10 minutes will be fine. The newly formed cheese is not stable enough. Don't move it, or it will become thinner. After the cheese is cooled, put it in the refrigerator (or put artificial ice in the cheese barrel) and freeze it for 3-4 hours.

The making method of glutinous rice wine:

1. Wash 10 kg of glutinous rice, soak it in cold water for 2-3 hours, take it out, steam it, cool it and put it in a porcelain jar.

2. Take 4 pieces of distiller's yeast, dilute it with cold water, add it into glutinous rice, stir it evenly, scrape a round nest in the middle of the rice, cover the jar and let it ferment (put it in a greenhouse in winter, don't bake it with fire) for about 2-3 days. Sweet glutinous rice wine oozes from the rice and gathers in the round nest.

The wine can be eaten at this time, but it is not suitable for making cheese because of insufficient acidity. It is also necessary to put about 20 kg of cold water into the tank and stir it into a thin paste to continue fermentation. For about 20 days, when the glutinous rice wine is sour like vinegar, filter out the distiller's grains, put them in porcelain jars (metal utensils are not allowed), and store them in the shade or refrigerator to prevent re-fermentation.

4. The longer the storage time of glutinous rice wine, the stronger the acidity. It should be put according to the acidity of the wine when it is used. If the amount of alcohol is appropriate, the solidification of cheese is softer than tofu. If it is too much, the milk will turn into thin juice. If it is too little, the milk will not coagulate.

Comments: This method looks complicated, but after mastering the key links, it is very easy to make. Please pay attention to a few points. First, the acidity of glutinous rice wine, as mentioned above, is like vinegar. Second, koji. Friends in the south have access to glutinous rice wine yeast. Angel Yeast Company in the north once supplied a glutinous rice wine yeast. The third method is heating, which is made in small batches at home. You might as well use a steamer. Can reduce the difficulty of operation, after all, the process is cumbersome and daunting.

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Of course. The cheese we saw in the supermarket is quite complicated, but you can make it yourself. Here are some knowledge of cheese and how to eat it ~

Homemade cheese (figure)

A few days ago, I saw a post in the gourmet page that mentioned the cheese in Sanyuan Meiyuan. I also said porridge powder porridge. So I searched the cheese in Meiyuan in Baidu, but I found a way! I was so excited that I stayed up all night. I made a pot myself and succeeded on the spot! I am so happy! Now post the practice for everyone to share!

Cheese is a traditional snack in Beijing. The basic method is as follows:

1. ternary bagged milk with 2~3 bags, heated with warm water, saying that it softens the milk ~ I don't understand.

2. Then boil the milk, skim the skin and add some sugar.

3. Put it in a small bowl and let it cool, then add 2~3 spoonfuls to make glutinous rice wine, or ordinary rice wine.

4. This step is crucial (key and difficult): Grandma said that the previous practice was to put the small bowl that had been put into rice wine into a wooden bucket, which was technically called "cheese bucket". Every bowl is put in, and every floor is supported by a circular hollow plate. After putting it away, put a charcoal basin in the middle and bake it. The whole baking process lasts about 20~30 minutes, then take it out and cool it. But now the easiest way for anyone to prepare that thing is to seal the small bowl, and then put it in the microwave oven and bake it with warm fire 16~ 18 minutes. Never use the barbecue function! Then take it out to cool.

5. Choose nuts such as walnuts, melon seeds and pine nuts, and make them into small pieces and put them in.

On the self-made ternary plum garden cheese

Homemade cheese and almond tofu

Everyone loves the cheese almond tofu in Meiyuan in summer. I watched TV that day and taught you how to do it. I will share it with you. Friends you like can make it at home in the future.

Cheese practice:

Ingredients: fresh milk, agar (things that look a bit like vermicelli are usually sold in supermarkets and are usually used in jelly) and sugar.

Break the agar and soak it in a little cold water (water can pass through the agar, and add about 20g agar to a bag of milk) for about 20 minutes. The purpose is to soak the agar soft, so that it can be cooked less for a while. Pour the soaked agar into a pot with water, bring it to a boil, and stir with chopsticks to avoid sticking to the pot. After the agar is completely melted, pour in milk, add sugar when it is almost cooked, turn off the heat after melting, and put it in a small bowl to cool.

Almond tofu practice:

Preparation: almond dew (or almond powder can be washed with water), milk, fruit, canned fruit and agar.

Break agar, soak it in a little cold water for 20 minutes, then cook it with fire (this step is the same as cheese), add almond dew and milk, boil it, put it in a small bowl, cool it, put it in the refrigerator, cut almond tofu into pieces with a spoon when eating, and add favorite canned fruit and chopped fruit pieces.

How's it going? Is it simple? You can try it at home by yourself.

Materials:

1. jelly powder 1 spoon, 800g fresh milk, 60g sugar.

2. 200 grams of animal whipped cream and 4 egg yolks.

Exercise:

Boil the material 1, mix in the material 2, and mix well to form and refrigerate.

1. What is cheese?

Cheese (one of which is also called cheese) is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation process, and also contain lactic acid bacteria which can be used for health care. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer. Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.

The origin of cheese is generally believed to be invented by nomadic people. They used to store fresh milk in cowhide backpacks, but the milk often turned sour after a few days. Later, they found that yogurt would agglomerate and turn into delicious cheese after being left in a cool and humid climate for a few days, so this method of preserving milk spread. Cheese has always been one of the main foods of these nomadic people.

Although cheese is storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.

Now there are more and more kinds of cheese and ways to eat it. Besides making western food, cheese can also be cut into small pieces and served directly with red wine. You can also eat it with steamed bread, bread, biscuits and hamburgers, or mix it with salads and noodles. With the increasing foreign exchange, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you have eaten cheeseburgers from McDonald's and Pizza Hut. One of the important ingredients of these foods is cheese.

At present, the cheese on the market is mainly flaky, such as bright full-fat cheese and low-fat cheese. Bright Dairy, a famous domestic dairy company, is made of Australian high-quality fresh milk, which is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread and a piece of cheese are a simple and nutritious breakfast.

Second, cheese is more nutritious than milk and yogurt.

Cheese is a kind of dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 10 kg of milk, so its nutritional value is higher than that of milk. Similarly, the nutritional value of cheese is higher than that of yogurt, and it belongs to fermented dairy products. You will find this through the following comparison.

Comparison table of nutritional value of cheese, yogurt and milk (all recorded as 100g) (data from Hua Fei Health Network) Nutritional components of cheese, yogurt and milk.

Heat (kcal) 328 72 54

Protein (g) 27.5 2.5 3

Fat (g) 23.5 2.7 3.2

Carbohydrate 3.5 9.3 3.4

Vitamin A (μ g) 152 26 24

Thiamine (mg) 0.06 0.03 0.03

Riboflavin (mg) 0.9 0. 15 0. 14

Nicotinic acid (mg) 0.62 0.2 0. 1

Vitamin E (mg) 0.6 0. 12 0.2 1

Cholesterol (mg)111515

Calcium (mg) 799 1 18 104

Magnesium 57 12 1 1

Iron (magnesium) 2.4 0.4 0.3

Manganese (magnesium) 0. 16 0.02 0.03

Zinc (magnesium) 6.97 0.53 0.42

Copper (magnesium) 0. 13 0.03 0.02

Phosphorus (mg) 326 85 73

Selenium (μ g)1.51.71.94

Third, the nutritional characteristics of cheese

Protein content in cheese is extremely high.

At present, the average daily calcium intake of China people is only half of the amount needed by human body. So calcium deficiency is a common problem. Food is the best way to supplement calcium, and dairy products are the best choice for calcium supplementation. Cheese is the dairy product with the highest calcium content. As far as calcium content is concerned, 250 ml milk =200 ml yogurt =40 g cheese. Calcium in cheese is easily absorbed, so cheese is one of the best foods for pregnant women or menopausal women, as well as teenagers and children who are growing vigorously.

Cheese is rich in vitamin A. Vitamin A in natural pasture can be converted into cheese, which can improve human disease resistance, protect eye health and keep skin healthy.

Cheese is rich in B vitamins, which can improve metabolism, enhance vitality and beautify skin.