Colostrum Cheese

Name: Colostrum Cheese
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Colostrum; 1g salt

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The milk of a cow within 3 days after calving is obviously different from ordinary cow's milk and is called colostrum. Colostrum has high protein content, but low fat and sugar content, and is known as the "health food of the 21st century." In the 1950s, research found that bovine colostrum not only contains rich nutrients, but also contains a large number of immune factors and growth factors, such as immunoglobulin, lactoferrin, lysozyme, insulin-like growth factor, epidermal growth factor, etc. Scientific experiments have proved that it has physiological functions such as immune regulation, improvement of the gastrointestinal tract, promotion of growth and development, improvement of aging symptoms, and inhibition of various pathogens. Our family often goes to the dairy to buy fresh milk, and occasionally encounters bovine colostrum. Because the colostrum and general milk are eaten differently, the dairy is sold separately. Colostrum is generally not boiled. If it is boiled, due to its special composition, there will be a phenomenon of curdling. That is, the whey and cheese will be separated like usual cheese. Therefore, the general way to eat it is to steam it and eat it after steaming. It is lumpy like tofu. Because I usually like to make cheese by myself, I just take advantage of this characteristic of colostrum. Without adding rennet, I can separate the cheese naturally, which is simple and convenient, and has higher nutritional value. "

Ingredients

1000g Colostrum
1g Salt

Colostrum Cheese

1. Fresh bovine colostrum should be boiled as soon as you buy it. Compared with ordinary milk, it is thicker and the color is light yellow.

2. When it is boiled, the curd state will appear, turn off the heat

3. Let it stand for about ten minutes to further curd the milk, you can see that the cheese and whey are separated

4. Use a mesh sieve to fish out the curd on top

5. Put it on the cotton cloth. The cotton cloth should be boiled and disinfected in advance

6. The whey filtered from colostrum is also thick and still resembles milk, while the whey filtered from ordinary milk is very clear. Don’t waste this whey, it still has a lot of nutrients, you can drink it directly, or make bread cakes, etc., especially if you use it to make bread, it tastes much better than ordinary bread.

7. Tie the cloth covering the curd tightly, place it on the mesh screen, and press heavy objects on it, not too heavy, and let it slowly squeeze out the moisture inside. There is also a basin followed by whey

8. After an hour, the cheese is formed. At this time, the cheese is not particularly hard and it is very suitable for making cheesecake. If you like something harder, you can add a little salt and stir evenly. Press for a while, the color of the cheese is slightly yellow, but the process picture was taken at night, and the color is distorted.