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traditional chinese cheese

Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=193
Printed Date: 28 Oct 2021 at 8:54am
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Topic: traditional chinese cheese
Posted By: Guests
Subject: traditional chinese cheese
Date Posted: 23 Mar 2010 at 10:34pm
cheese is not popular in china,but in some places traditional cheese is still being made by hand.

this is "milk fan",which is made in Dali (Yunnan) , a wonderful town!!!

"milk fan" can be eaten directly or be fried or baked.

this cheese belongs to "heat-acid coagulation" cheese,but some work is needed to make it flat.



Replies:
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:34pm
milk fan


Posted By: Guests
Date Posted: 23 Mar 2010 at 10:34pm
Thank you for the photographs.

Would you be interested in writing a brief article on milk fan cheese?

I understand that there is a long history of fermented milk products in China.

I would also be interested in a brief artice on traditional Chinese fermented products?

Mike


Posted By: Guests
Date Posted: 23 Mar 2010 at 10:35pm
ok

I will try to find more information.

but, in fact, the art of traditional fermented dairy food is usually hold by artisans from generation to generation.

I plan to visit Dali in vacation to learn more.


Posted By: Guests
Date Posted: 23 Mar 2010 at 10:35pm
I find more information today ,but it is far from accurate.

(1)make sour water from pawpaw(or ebony if pawpaw is not available)

(2)put sour water into vat and heat to 70C.

(3)add 500ml milk into vat,usually "sour water : milk = 1:2"

(4)stir curd immediately

(5)put curd out with chopstichs,and then knead the curd into a cake shape.

(6)make cake-shape curd flat with chopsticks(I am sorry that I cannot express this proceduce exactly)

(7)adhere flat curd onto a shelf to dry,during this period,you must loose the curd one time to make it easy to take curd from shelves.


Posted By: Guests
Date Posted: 23 Mar 2010 at 10:35pm
to make sour water, you put pawpaw or ebony into clear water and boil for about 30min,"pawpaw:hot water=1:3"

this article is tranlated from chinese,I still do not understand the exact process of "milk fan" .and there is no pics about the process of milk fan.



Posted By: Guests
Date Posted: 23 Mar 2010 at 10:36pm
ut in fact this is not a fermented milk food



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