Steps:
1. Dissolve chymosin in 1/4 cup of water and citric acid in a cup of water
2. Pour the dissolved citric acid into a cauldron
3. Add citric acid to the milk and heat it to 32 degrees
4. Add it. At this time, the milk should start to agglomerate.
5. Turn off the fire, cover and stew for 5 minutes. At this time, the texture of milk should be similar to that of tender tofu
6. Take a knife and cross the milk over small pieces
7. Heat it to 4 degrees while stirring (slowly). Turn off the fire and continue stirring for 5 minutes
8. Drain the whey and heat it to 57 degrees (3-9 seconds)
9. Pull the cheese into shape
Tips
1. Stir slowly, otherwise the cheese will be easily broken
2. Microwave heating should be done at intervals of 3 seconds, rather slowly. Once the temperature is too high, there is no remedy.
3. Soak the cheese in cold salt water for 1 minutes, then wrap it with plastic wrap. It can be stored in cold storage for one week and frozen for several months.
4. Excess whey is rich in protein and minerals, which can be used to make soup or replace water in baking, adding milk fragrance.