Light and Shadow Flow Cheese Aroma-yogurt

Name: Light and Shadow Flow Cheese Aroma-yogurt
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000Ml Homemade yogurt; Some Sugar

by fbito

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

In the Qing Dynasty's "Miscellaneous Odes to the Gates", there is a poem of bamboo sticks, which vividly describes it like this: I take a sip on the street at leisure, and drink a full glass of fruit juice to moisten my throat. Feeling swallowing like fat, cold and refreshing heart and spleen like autumn. This short poem introduces the yogurt just right. And the cheese made from yogurt is full of flavor. In history, cheese belonged to the food of the Mongolian nationality. Even if it entered Beijing later, it was limited to palace snacks in the Yuan, Ming and Qing dynasties. It was not spread to the people until later.
In fact, I am not a person who tells other people's stories and keeps his own tears.
The "colorless and unpleasant" me and the light yellow little cheese. "

Ingredients

1000Ml Homemade Yogurt
Some Sugar

Light and Shadow Flow Cheese Aroma-yogurt

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

Light and Shadow Flow Cheese Aroma-yogurt recipe

2. Heating pot, induction cooker.

3. Wok.

4. Homemade yogurt: 1000ml of milk, a bag of yogurt strains, pour it into the yogurt machine, stir evenly, the yogurt will be made after 10 hours It's so rich and creamy, I really want to eat a big bite. We use homemade yogurt to make yogurt. Compared with the clean and sanitary ones sold outside, it is more secure.

5. QQ's Kefir

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

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

8. During the mixing process, you will find that the thick yogurt becomes thinner and thinner.

9. After 20 minutes of cooking, the yogurt began to look like milk, with a strong cheese flavor. (My palace is already drunk in the fragrance of milk...)

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

11. Until this feeling is achieved, we can cease fire and cool down.

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

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

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

15. .Put the milk dregs into the induction cooker, add the right amount of sugar, and stir fry. I like the process of frying, the rustling feeling~~

16. Note: During the stir-frying process, you must adjust the heat at any time to prevent and cure the pot. (Look at me, watch me, otherwise I will lose it...)

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

18. Until the milk dregs is fried into a viscous shape, it is ready to be moulded (it is best to prepare a silicone mould, which is easy to demould, if there is no mould, you can also use your hands to form a dough.