How to pronounce crisp cheese?

Crispy cheese is introduced as follows:

Crispy cheese is a traditional dairy product in China, mainly made of goat's milk and milk, so it has many names such as "cheese" and "cheese", and now it is usually called "cheese".

Cheese is introduced as follows:

Cheese, also known as cheese, is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation, and they also contain lactic acid bacteria that can protect health. 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. Cheese is also the traditional food of Mongolian, Kazak and other nomadic people in northwest China. It is called milk tofu in Inner Mongolia and milk cake in Xinjiang. Completely dry cheese is also called milk pimple. The country that exports the most cheese in the world is the Netherlands.

Cheese making is introduced as follows:

Pour the fresh milk into a bucket, stir and extract the cream, and then ferment the pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water.

Then put the milk residue into a mold or wooden tray, or squeeze it, or cut it into cubes with a knife, and the raw cheese is made successfully. Most people put a few pieces of cheese in their bags for a rainy day to satisfy their hunger and thirst.

Cooked cheese is slightly different from raw cheese. When making cooked cheese, first put in the fresh milk left by boiling milk skin or the fresh milk after extracting cream for a few days for fermentation. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly, stirring while cooking, and scoop it into gauze to squeeze out the water.

Then, put the milk residue into a mold or wooden pallet, or squeeze it, or cut it into different shapes with a knife. After cheese is cooked, it should be placed in the sun or in a ventilated place to make it hard and dry.