Homemade Hard Cheese

Name: Homemade Hard Cheese
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Pure (fresh) milk; 500g Homemade rice wine

by Wanshanhong

4.6 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Cheese is concentrated milk, rich in nutrients, and has a special aroma. Commercial cheeses are generally made after a long period of fermentation. Although it is delicious, the price of high quality is relatively expensive. But no matter what, in order to guarantee the shelf life, the commercially available ones have to put some preservatives, additives, etc., often eat it or feel that it is not too safe, so I also started to make cheese by myself. Naturally, I did not make it after a long period of fermentation. Instead, I took a shortcut and used homemade fermented glutinous rice wine to help the fermentation and separation of milk, and then extract the cheese. It takes a relatively short time and you can make it anytime you want to eat it. The one I made today is hard, and the degree of hardness is basically the same as the one I bought, and it’s a bit hard to cut with a knife. 1500 grams of fresh milk, the finished cheese is only 140 grams, which means that 10 kilograms of milk can not make 1 kilogram of cheese. Although the cost is not low, it does not have any preservatives or additives, and it is very fresh. It is safe to eat, and you can use it to supplement calcium for your baby. "

Ingredients

1500g Pure (fresh) Milk
500g Homemade Rice Wine

Homemade Hard Cheese

1. Boil pure fresh milk

2. Homemade rice wine filtration

3. Filter out the rice wine

4. After the milk is boiled, pour the rice wine liquid,

5. Continue to boil, and you can see that the milk has condensed into flocs.

6. Spread a cloth on the mesh screen and transfer the condensed part of the milk to the cloth

7. Wrap it tightly and press it up with a suitable weight to squeeze the moisture out.

8. After about an hour of pressing, the cheese is ready

9. In order to take a good-looking photo, I used a mold to shape it, and then put it in the refrigerator for one day. You can take it out and enjoy it. After refrigerating, it is a very hard cheese. It is a bit hard to cut with a knife.

10. The whey is left over after taking the cheese in the pot. Don’t throw it away. It’s still very nutritious, and the rice wine has a strong flavor, so it’s good to drink directly or make it into custard.

Tips:
Although it is made with rice wine, the rice wine is left in the whey. There is no wine flavor in the cheese, but a strong milk flavor. It's a natural milky fragrance, not the fragrance with added fragrance