Su Qingluan said with a smile: "I don't have any other hobbies, I just like to think about food, so I'll make something different today."
Su Qingluan found an open casserole, poured all the raw milk into it, adjusted the fire in the kitchen to the lowest level, and stirred it while heating.
"Fortunately, this casserole is big enough," Su Qingluan muttered, "otherwise the fire underneath would be too strong and the milk would heat up too quickly, which would be difficult to handle."
Although it would be better and easier to control the flame if she made a small stove made of bricks like the one at home, Su Qingluan thought that she was not shameless enough to order others around at will - although Song Bo had a good temper and treated her with respect, Su Qingluan understood that it was ultimately for Mu Xingzhi's sake.
The most important thing is that she never forgets that even though her interests are the same as Mu Xingzhi's and they are good friends, they are still completely different from a couple who truly understand each other. Their relationship is just a simple partnership. So Su Qingluan reminds herself all the time that her attitude can be more casual, but she cannot be too "ignorant of herself".
If you lose your sense of proportion, you will be unpopular wherever you go.
Although she didn't necessarily want to please anyone, since they were partners, she couldn't possibly dislike each other, right?
Su Qingluan stirred the milk casually with a wooden spoon. The milk had been outside for a while. The sun had not risen completely in the morning and the fog had not completely dissipated, so there was still a sense of coolness in the air.
Su Qingluan dipped the bottom of a wooden spoon in a little milk and tested the temperature with her fingers - it was still ice cold. It seemed that it would take some time to heat the milk to the point where it was "slightly hot to the touch, but still hot enough to hold your finger for a while", so she turned around and started squeezing the lemon juice.
After squeezing the lemon juice, the pulp must be filtered to prevent the pulp from falling into the cheese and affecting the delicate and silky taste. By the time Su Qingluan has processed the lemon juice, the milk is almost hot.
Su Qingluan tested the temperature of the milk with her finger, and while stirring, she added a little lemon juice, about two tablespoons.
After a while, seeing that the originally uniformly white milk gradually began to have white "precipitates" precipitated, Su Qingluan added another small spoonful of lemon juice, and this time the "precipitates" precipitated even faster.
Seeing this, Su Qingluan used a large spoon to scoop out the "sediment". Because the temperature of the milk was not very hot, Su Qingluan could wring out the "sediment" with her bare hands like wringing clothes and put it aside.
As time went by, this "sedimentation" became more and more. Every time Su Qingluan felt that the temperature of the milk was too high, she would take the casserole off the stove for a while and put it on the slow cooker to cool it down. Anyway, the unique heat preservation properties of the casserole meant that even if the milk was away from the fire for a while, there would not be any obvious temperature drop, and the heat preservation function was very obvious.
When the temperature dropped to a level that no longer allowed the "casein reaction" to occur, Su Qingluan put the milk back on the stove and heated it for a while.
This process was repeated three or four times. During this period, Su Qingluan added lemon juice twice to remove the unreacted casein, and what was left was just whey liquid.
When she had scooped out almost all the cheese, Su Qingluan put the cheese back into the whey liquid, this time heating it to a temperature that was almost unbearable, and then began to rub and pull the cheese back and forth.
Although it was very hot, making Su Qingluan grimace a little, she knew that if she wanted this kind of cheese to be stretchable and flexible, she had to do this step. Otherwise, the cheese could not be stretchable, or it could be stretchable but the ductility would not be that good.
Fortunately, although Su Qingluan had never practiced any "Iron Sand Palm", as a cook who often cooked, Su Qingluan had long been accustomed to knife wounds and burns on her hands.
She is not used to it in this life yet. After all, it has only been more than three years since she traveled through time. Moreover, after she came to this era, her main job is not all busy in the kitchen, so her "skills" have not been fully practiced - in a sense, "not being afraid of burns" is also one of the important skills of a cook.
In her previous life, Su Qingluan started cooking at a very young age and was trained by her master for more than ten years. She had thick calluses on her palms and was nicknamed "ruthless iron hands". She was no longer afraid of this level of hot water and even felt it was similar to warm water.
However, Su Qingluan had been a chef for a short time in this life, and the hands of a teenage girl were indeed much more delicate than those of a real adult in her twenties. Su Qingluan felt very dissatisfied - if she wanted to make many delicious dishes, her hands would suffer more.
"Okay, take your time..." Su Qingluan muttered, and continued to roll and flatten the cheese.
During this time, Song Bo watched Su Qingluan "kneading dough" in the milk that was almost boiling, and asked if she needed help, but Su Qingluan smiled and refused.
After all, this was the experimental production of Su Ji's new product, her own business, so how could she let someone else do it for her? However...
"If Song Bo doesn't mind, could you help me make some steamed buns?"
"Mantou noodles?" Song Bo was confused.
"Yes!" Su Qingluan said with a smile, "Let's eat steamed buns tonight!"
After being taken out of the pot again, the cheese had turned into a smooth white ball as it cooled. Su Qingluan carefully cut off a piece with a knife and put it in her mouth to chew. Hmm, the rich milky aroma hit her face, but because the lemon juice had produced a casein reaction, the expected fishy smell was almost gone.
The cheese's stretchability was just as she expected, very delicate and long, like bubble gum that could be stretched within a limited range. Su Qingluan even blew a small bubble with the cheese while no one was watching - although it burst with a little force.
After making the shredded cheese, Su Qingluan breathed a sigh of relief.
In fact, regarding the way to eat cheese, she didn't have much hope at first - after all, nomadic peoples were the ancestors of eating dairy products. She thought that even this kind of stringy cheese was not difficult to make, and maybe it had already existed in this era.
However, with the idea that "even if it can't be considered a new product, having ready-made string cheese can satisfy my craving", Su Qingluan wrote to the owner of the Liangzhou branch as early as the beginning of the year, asking him if there were any special dairy products in the north - after all, almost all the nomadic peoples live in that area.
I never thought that asking this question would actually give her a little surprise.
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