Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ancient japan’s cheese ‘so’. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Ancient Japan’s Cheese ‘So’ is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Ancient Japan’s Cheese ‘So’ is something that I’ve loved my whole life.
Having lived in Japan myself, the change in average heights in Japan is an obvious indicator of the It was a rare and ancient food for emperors but it did exist, and it was called So 蘇. There are Many Japanese dishes have cheese added. It is MUCH less prevalent than in American dishes, but it's there.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ancient japan’s cheese ‘so’ using 3 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Ancient Japan’s Cheese ‘So’:
- Take Full Cream Milk
- Prepare *I made about 200g 'So' from 4 cups (1000ml) Milk
- Get *Note: I suppose Non Homogenised Full Cream Milk is closer to the ancient natural Milk. You can try with Non Homogenised Full Cream Milk
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. If you're looking to expand your knowledge of Japanese food, here are ten of the best traditional Japanese dishes. Why Wagyu Beef Is So Expensive Historical records say that it was popular with the nobility, and since its one and only ingredient is milk, making your own so is Japan's latest home cooking trend.
Steps to make Ancient Japan’s Cheese ‘So’:
- As we need to evaporate Milk into thick paste, I recommend to use a pot with large surface or frying pan. Non-stick pan is ideal.
- Bring Milk to the simmer, and cook, regularly stirring and scraping the solids on the bottom and sides, until Milk turns to paste. It hardens slightly as it cools down. I stopped cooking when the texture was similar to soft cookie dough, and ‘So’ turned like Cream Cheese.
- Wrap with plastic food wrap or place into a plastic container, and keep in the fridge.
- *Microwave: Microwave is useful to heat up the Milk before cooking, but cooking Milk in the microwave is tricky. As Milk tends to bubble up a lot, you need a large heat-proof bowl and cook smaller amount of Milk.
- *Colour: Depending on the strength of heat, ‘So’ can be light creamy colour, light brown or brown. It is up to your preference. The ancient ‘So’ that was cooked in Sue pottery must have been browned.
- *Amount & Cooking Time: I made about 200g ‘So’ from 4 cups (1000ml) common Homogenised Full Cream Milk, and it took about 60 minutes.
- *How To Enjoy: The flavour of ‘So’ is quite sweet. I enjoyed it with Honey. I think ‘So’ can be seasoned with Salt. It can be cooked like Halloumi.
That cheese was so prized as to be stored away in an ancient Egyptian aristocrat's tomb is not surprising; even the gods loved all kinds of milk products as lore has it in India. The "Ancient Japan" initiative at Ancient History Encyclopedia arose as there is a dearth of open access Food & Agriculture in Ancient Japan. Bringing unique, delicious, and ethical Japanese artisanal cheese to the world. Learn more about the history of Japanese cheese that all started with So. Learn vocabulary, terms and more with flashcards, games and other study tools..
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