The birth of cheese

For serious foodies, cheese is a must-try. The rich, rich flavor not only satisfies the palate but also provides a boost of calories and energy, prompting many to exclaim, "Cheese is power!" Many discoveries, like Newton's apple and Galileo's pendulum, stem from the unintended consequences of careful thought. Cheese is no exception. Two or three thousand years ago, people fashioned animal stomachs into water bags to hold water or milk. Someone, surprised to discover that the milk in the bag had transformed into a semi-solid mass, bravely took a sip and discovered its unique flavor. This is how cheese became ubiquitous and became one of the world's most diverse foods. Lu Xun praised the first person to eat crab as truly admirable, and surely cheese lovers should also be grateful to that first cheese eater. Today, we have dishes like cheesecake, cheese pizza, and cheese risotto, which have greatly enriched our dining tables.

What exactly is cheese? Is it different from cheese?

For some basic information : Cheese is the English word for cheese, so "cheese" is the phonetic translation, while "cheese" is the literal translation. Also, the French call it "fromage," the Germans call it "kaese," and the Italians call it "formaggio." So, cheese is cheese, and cheese is cheese.

Many traditional foods have their origins in fortunate accidents, and cheese may be no exception. Back then, people often fashioned animal stomachs into water bags to hold water or milk. One day, someone was surprised to find that the milk in the bag had transformed into a semi-solid mass and some translucent liquid. Rather than throwing the milk away, this curious person bravely tasted the solid mass and discovered its unique flavor. From then on, cheese gradually became part of people's lives. However, to make this delicious cheese, rennet is required. Rennet is an essential enzyme in the cheese production chain, catalyzing the coagulation of milk. It was originally found in the stomachs of unweaned calves. In the past, cheese production had to be obtained from the stomachs of slaughtered calves, a cruel and inefficient method. Now, using genetic engineering, rennet can be produced outside the body of calves. Scientists have extracted the gene responsible for rennet production from calf stomachs and inserted it into the DNA of yeast. This allows the genetically modified yeast to produce rennet with the exact same chemical composition as that extracted from calves.

Some people fear the idea of ​​genetically modified (GMOs), wondering if they might be harmful to humans. However, rennet was the first enzyme produced using genetic engineering technology and the first GMO product approved for food use. Today, 90% of cheese in the United States is genetically modified, which not only prevents the innocent deaths of calves but also reduces production costs, resulting in high-quality, affordable cheese. Since the invention of rennet, there's no longer any need to worry about calves being slaughtered.

After learning all this, don't you appreciate this delicious treat even more? Besides cheese, there are actually many other genetically modified products in our lives. Want to learn more? Then scroll down to the end of this article and click "Learn More" to play the H5 game. Watch a flash mob video, answer 5 questions correctly, and you'll win an 8,000 yuan travel fund to the United States.

Now that we know the story of cheese and genetically modified technology, shouldn't we enjoy the delicious journey that cheese brings us? Today, we're sharing a delicious recipe about the deliciousness of cheese. Cheese lovers, don't miss it.

Light cheesecake

In the past two years, there has been a craze for light cheesecakes. Sometimes you have to queue for a long time to buy the cake you like. If you are also a food connoisseur and a handyman, then today we will make a light cheesecake. You don’t have to queue up to buy it. The cake you make yourself is enough to beat those brands.

Cake Recipe:

227g cream cheese, 4 eggs, 95g animal cream, 140g yogurt, 60g low-gluten flour, 90g granulated sugar

step:

1. First, wrap the 8-inch loose-bottom cake mold with tin foil in two layers horizontally and vertically, because it is going to be baked in water.

2. Take out the bottom of the mold and wrap it with tin foil, then put it back into the mold

3. Apply a layer of soft butter on the inner wall of the mold (to make it easier to demould the cake)

4. Start making the cake batter. First, beat the cream cheese, light cream and yogurt together in hot water until smooth and without particles.

5. Separate the egg yolks and egg whites, add 4 egg yolks and beat evenly

6. Sift the low-gluten flour into the cheese paste

7. Stir evenly with a hand whisk and put it in the refrigerator for half an hour.

8. Then beat the egg whites. When the 4 egg whites are beaten into fish eye bubble shape, add granulated sugar three times and beat until the egg whites are beaten.

9. Beat the egg whites with granulated sugar until a peak forms and the top is slightly curved.

10. Take out the cheese paste from the refrigerator. The cheese paste should be thick at this time. Add one-third of the beaten egg whites to the cheese paste and stir evenly with a spatula (do not stir in circles, as this will easily eliminate bubbles).

11. Pour the evenly mixed cheese paste back into the remaining egg whites and mix evenly with a spatula.

12. Pour the mixed cake batter into the cake mold prepared before, put the mold in a deep baking tray, pour in 3 cm of cold water, and preheat the oven to 160 degrees.

13. Place the layer down and bake for about an hour until the surface is evenly colored and the cake is completely solidified and no longer fluid.

14. Do not remove the cake from the mold immediately after it comes out of the oven. Let it cool naturally and then refrigerate it for more than 4 hours.

15. Take out the refrigerated cheesecake, lift the bottom and push the cake upwards

16. After demoulding, move the cake to a cake mat or plate, cut into pieces and serve.

Colorful Shrimp and Cheese Pizza

Ingredients for pizza crust: (for two pizzas)

Cake flour: 105g Cake flour: 45g Water: 90g Vegetable oil: 10g

Yeast: 1.5g Sugar: 7g Salt: 1g

Pizza filling ingredients:

Mozzarella cheese: as needed Pizza sauce: as needed

Various vegetables and meat (optional)

Fresh vegetables: bell peppers, bacon, shrimp (if you want higher quality, buy fresh shrimp, peel and blanch them), onions, tomatoes or cherry tomatoes, mushrooms (slice as thinly as possible, blanch or not)

Steps:

1. Combine all the dough ingredients and knead into a smooth, elastic dough. Cover with plastic wrap and let rise until doubled in size. (About 1 hour at room temperature. You can also use a bread machine or oven to shorten the rising time.)

2. Knead the fermented dough until it begins to form a film. Then roll it out and place it on a pizza pan (brush the baking pan with a light layer of oil in advance). Poke small holes with a fork or toothpick to allow for air to escape and for flavor to enter.

3. Brush the crust with pizza sauce, sprinkle a thin layer of mozzarella cheese on it, top with various vegetables and meat, and sprinkle with another layer of mozzarella cheese.

4. Put it into the middle layer of the preheated oven, bake it at 190 degrees, take it out after 10 minutes, sprinkle it with a layer of mozzarella cheese, continue to bake in the oven for about 5 minutes, and then you can enjoy the delicious food!

Creamy Pumpkin and Chicken Baked Rice

Ingredients: rice, chicken legs, pumpkin, milk, cheese, onion, salt, oil, cooking wine, starch, chicken stock

practice

1. Debone the chicken thighs and dice the meat. Marinate with salt, cooking wine, and starch for 10 minutes. Peel the pumpkin and cut into small pieces.

2. Heat oil in a pan, add the marinated chicken and stir-fry. Once the chicken turns white, add the pumpkin cubes and continue stir-frying for a while. Then add milk and stir-fry continuously to prevent the bottom from getting burnt. Once the pumpkin is softened, season with salt and chicken powder. Add the rice, stir well, and sprinkle with chopped green onions.

3. Pour the rice into a baking bowl, sprinkle with shredded mozzarella cheese, and bake the baking bowl in the lower middle layer of the oven at 200 degrees for 10 minutes until the cheese is colored.

Curry Chicken Baked Rice

Ingredients: Freshly steamed rice, mozzarella cheese, chicken thighs, carrots, potatoes, onions, curry cubes

practice

1. Peel and debone the chicken thighs and cut into small pieces. Put the chicken thighs in cold water, bring to a boil, remove from the water, rinse with warm water, and drain. Peel and dice the carrots; peel and dice the potatoes, rinsing off the starch; peel the inner membrane of the onion and cut into slices.

2. First, sauté the carrots in oil, then add the potatoes. Add the chicken and onions and stir-fry for a few times. Pour in enough water to cover the ingredients. Bring to a boil, cover, and simmer over low heat for a while. Add the curry cubes and let them melt. Continue simmering for a while, stirring frequently, until the soup thickens.

3. Put the freshly steamed rice into a baking dish, pour the chicken curry on it, sprinkle with a layer of shredded cheese, put it in the oven, and bake at 200 degrees until the cheese melts.

Shrimp and Bacon Baked Rice

Ingredients: Rice, shrimp, corn kernels, asparagus, carrots, bacon, oil, salt, pepper, mozzarella cheese, cooking wine

practice

1. Marinate the shrimp with cooking wine, salt, and light soy sauce, and dice the rest;

2. Heat oil in a pan and stir-fry the shrimp. When the shrimp changes color, add the remaining ingredients and stir-fry. Then add the rice and stir-fry. Add salt and pepper and stir well to distribute the rice.

3. Place in a baking bowl, sprinkle with mozzarella cheese, and preheat the oven to 180 degrees for about 15 minutes.