The light and shadow flow and the aroma of cheese - yogurt

Overview

There is a poem about bamboo branches in the Qing Dynasty's "Miscellaneous Odes of Dumen", which describes it vividly: I go to the street to eat a cup of wine, and drink the wine to moisten my dry throat. When I wake up, my throat feels like grease, and my heart and spleen feel cool and refreshing like autumn. This little poem introduces yogurt just right. The cheese made from yogurt is full of flavor. Historically, cheese was a food of the Mongolian people. Even if it later entered Beijing, it was only a palace snack in the Yuan, Ming and Qing dynasties, and it was not until later that it spread to the people. In fact, I am not a person who tells other people's stories and sheds my own tears. Colorless me and the little light yellow cheese.

Tags

• snacks
• homemade ingredients
• children
• afternoon tea
• northwest cuisine
• homemade yogurt
• white sugar

Ingredients

Steps

1. 1 Tools needed: container, stirrer, gauze, small mold.

   

2. 2 Heating pot, induction cooker.

   

3. 3 Wok.

   

4. 4 Homemade yogurt: 1000ml of milk, a bag of yogurt culture, pour into the yogurt machine, stir evenly, the yogurt will be made in 10 hours. Such a rich milky aroma, I really want to take a big bite. We use homemade yogurt to make yogurt, which is cleaner and safer than the ones sold outside.

   

5. 5 QQ’s yogurt

   

6. 6 Prepare a clean pot and induction cooker and start making it.

   

7. 7 Pour the fermented yogurt into the heating pot and heat while stirring constantly.

   

8. 8 As you stir, you will notice that the thick yogurt becomes thinner and thinner.

   

9. 9 After 20 minutes of cooking, the yogurt begins to look like milk and has a strong cheese flavor. (I am already drunk in the fragrance of milk...)

   

10. 10 After a period of cooking, (it finally became Axiangpo...) the yogurt began to separate into layers

    

11. 11 Until we get this feeling, we can stop the fire and cool down.

    

12. 12 Pour the cooled yogurt into a container lined with gauze.

    

13. 13 The drained water is whey protein - it also has mysterious uses, I won’t tell you now! Scan the QR code to add my WeChat account.

    

14. 14 The remaining solid milk residue is the raw material for making yogurt. Does anyone want to take a bite? !

    

15. 15 .Put the milk residue into the induction cooker, add an appropriate amount of sugar, and stir-fry constantly. I like this stir-frying process very much, the rustling feeling~~

    

16. 16 Note: During the stir-frying process, the heat should be adjusted at any time to prevent the pot from being burnt. (Watch me, watch me, otherwise I will burn it...)

    

17. 17 After about half an hour (the temperature of different pots will be different, adjust the time according to the actual situation), the surface of the milk residue begins to become smooth. (Like a baby's face, elastic)

    

18. 18 Until the milk residue is fried into a sticky consistency, you can prepare the mold (it is best to prepare a silicone mold, which is easy to demould. If there is no mold, you can also knead it into a ball by hand. (Cheese Fatty is about to be born)

    

19. 19 Cute little molds can be molded into various shapes

    

20. 20 We shape the packed yogurt and air-dry it; it takes about 2-3 days to take it out of the mold and the cheese is ready!

    

21. 21 Here's a recent photo...

    

22. 22 Those pure little cheeses, I don’t know when, have entered the stomachs of several foodies at the speed of light...