The present invention is based on 100 parts by weight of milk; Adding 0.1 parts by weight of salt and 1 to 2 parts by weight of natural ingredients consisting of persimmon leaves and cudrania leaves into milk and heating to 90°C; When the milk begins to boil, the heating is stopped, the natural ingredients are removed, and then 7.5 parts by weight of vinegar or 1 part by weight of acetic acid is added and cooling to 30° C.; The milk begins to be separated into whey and curd from the moment the acetic acid is added, and after first separating the whey and curd from the cooled milk using gauze, the curd is compressed with a heavy object to secondarily remove the whey; After pressing for 1 hour, putting the curd in an airtight container and refrigerating at 4°C; to provide a method for manufacturing cottage cheese using persimmon leaves and cudrania leaves, the present invention is a unique salting and aging step of cottage cheese With the simplification of the process due to the omission of, the calcium and protein content of the cottage cheese increased due to the addition of persimmon leaves and cudrania leaves, and the pharmacological effect due to the useful ingredients of the persimmon leaves and cudrania leaves is expected, and furthermore, Rutin, It is a very useful invention that not only contains natural functional substances such as Querecetin and Catechine, but also extends the shelf life compared to the existing cottage cheese.
展开▼
