奶酪的做法（Cheese practice）.docVIP

奶酪的做法（Cheese practice） Home cheese making equipment: Heating pan (50 liters or more) Hardware cloth Gauze PH meter Thermometer Stirring bar Rubber gloves (medium long sleeves) Weight (for pressing curd) salt Fuse box Starter (fresh milk contains fermentation bacteria) Rennet (detailed description later) Matters needing attention： The heating pot shall be heated by two layers of water Make room sanitation, disinfect strictly Any of the above problems may lead to inexplicable failure, so be sure to carefully check each link. The first step is to collect milk and cheese. As the name suggests, you should make this kind of food with milk. You can see what kind of milk you have around you. The milk source for making cheese consists of milk and goat milk. Milk -- milk, milk, water, milk, yak milk, yellow milk Goat milk -- goat milk and sheep milk There are very few fresh milk sources in cities, and a small amount of milk is found in areas close to the edge of the city. If you cant get fresh, pasteurized milk, you cant make the most traditional cheese. Then youd better think about him! Pasteurized whole milk bags can also be considered, but the relatively poor quality of some, also contain stabilizers and preservative ingredients, but also allow fermentation failure (preservative will kill the microbes Lactobacillus). Unless you are sure that the milk products do not have these ingredients, you should honestly look for real milk! Key link introduction Milk making: Use 63 degrees Celsius pasteurized milk, because pasteurized milk can not be used as raw material. If you get from dairy farmers at the milk, in addition to filtering heat disinfection, you should inform the supplier, not the day before milking, over fed cows a lot of water, it will reduce the quality of milk. Disinfection link: In the manufacturing process, harmful microorganisms always appear in unexpected places. Or mature cheese when you fail on the verge of success, or the breeding of harmful mold spots (add