Does cheese have to be made with fresh milk?

I have two ways to make cheese. I don't know if what you want is the recipe I saw on Betty's desk. I've made it, and it tastes good. However, Jiang rice wine was brewed by myself, and it was a little over-fermented or a little astringent, which affected the taste of cheese.

I. Cheese (butter cheese)

Cheese is a dairy product baked with fresh milk, sugar and rice wine.

Raw materials: fresh milk, sugar, rice wine, melon seeds, raisins.

Production: add sugar to fresh milk and heat it to about 80℃ to dissolve the sugar. Take it off the fire and cool it to below 20℃. Add a proper amount of rice wine and put it in a bowl. Bake in an oven at 80℃. When the milk is completely solidified, take it out and store it in the refrigerator. The finished product is a white solidified body with fine microstructure and no whey precipitation.

Features: soft and refreshing, fragrant and smooth.

The second prescription is

Second, the prescription for repairing wolves for a long time:

Milk 250cc+ a little agar, boil agar, and then filter.

Then let it cool, add a spoonful and a half of Daoxiangcun wine, and put it into a blender to stir.

Filter it out, put it in a small bowl and refrigerate it for four or five hours.

, just go get it. Convenient and delicious. It is cleaner and cheaper than the one outside.

I haven't done this before, but I heard that this solidified rice wine will be better. You can try Jiang rice wine, which is sold in the supermarket.