How to eat pineapple buns on the immigration ship

Chapter 286 The Cheese of Success...?
"Oh, shall we skip that?"

Aino and the others were quite frightened by Kagawa's words.

Just kidding, they have no desire to taste this strange-sounding food.

It seems even more shocking than the pork I've eaten before.

Kagawa rolled his eyes at them.

"I didn't make this for you guys, I just wanted to eat it myself. And judging the taste before eating it is a major taboo for a chef."

"Are we considered chefs...?"

Liang Gong muttered to himself, while Ai Nuo and Ouyang Yating nodded in agreement.

"Why not?"

Kagawa smiled at the three people's conflicted smiles and took the milk from the small kitchen's robotic arm.

We'll need much more milk now than we did when making the cheese.

She used to make yogurt with a yogurt maker when she was still a corporate slave. However, back then, she used yogurt starter culture specially prepared for yogurt. So this time, she was a little unsure about making yogurt with whey, so she prepared to make a larger batch as a sample for trial and error.

At the very least, it should guarantee a pity pull in every ten pulls!

However, making too much at once might be difficult for modern people like Ouyang Yating, who have never tried yogurt, to accept. So, although Xiangchuan said she wanted to make some, she only prepared about two liters of milk.

As for the extra whey, she instructed the chef to store it properly.

After all, if it succeeds and gets unanimous praise from the three members, the class group will definitely receive the news that night, and by the next morning, those gluttons from Class 8 of Grade 1 will probably be coming over to freeload again.

By then, two liters of yogurt won't be enough for everyone.

And if she succeeds, she can even use these filters to try making Greek yogurt.

Although it feels like it would be quite choking to eat without fruit.
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The process of making yogurt is actually not much different from that of making cheese.

Heat the milk to about 85 degrees Celsius and continue heating for 15 minutes. Then let it cool to about 40 degrees Celsius and divide it into four small pots. Add 50 ml of whey to each pot.

Then comes the crucial part: Kagawa hands the small pot to the chef and has it placed in the temperature-controlled device.

Milk fermentation requires maintaining a constant temperature of 40 degrees Celsius for about six hours to half a day. Kagawa remembers that when he used to make yogurt, he would put it in the refrigerator to chill for a while after it was done, since chilled yogurt tastes better.

This time, let's go all the way and have the chef set the fermentation time to 12 hours, then put it in the refrigerator.

Of course, this can only be transferred to refrigeration if the process is successful. Kagawa will have to come over tomorrow morning to check if the yogurt has fermented successfully.

According to Geegle's search results, yogurt made with whey has a richer flavor. However, considering that whey is a byproduct of its own production, it is less stable than the yogurt made directly with yogurt starters by Kagawa.

Although Kagawa has managed to make tofu and yeast without any major mishaps so far, she doesn't believe her good luck will continue. Therefore, she is extra careful when making food, especially when using methods different from those of the 21st century.
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Amidst the expectant gazes of Xiangchuan and the indescribable stares of the onlookers, the four pots of yogurt were placed into the temperature-controlled equipment by the chef.

Meanwhile, the cheese in the filtration equipment was ready for inspection.

Because of the weight pressing down on the cheese in the filtration equipment, it appeared rather square in shape. Kagawa carefully took it out and placed it on the cutting board. Two liters of milk produced only about 400 grams of cheese, and this was made with modern, high-protein, high-quality milk, which was considered a relatively high yield.

The snow-white cheese had a peculiar texture in my hand, somewhat like firm tofu. Kagawa thought to himself.

So... what should we do?

She stared at the cheese on the cutting board and fell silent.

Logically, we should try this freshly baked cheese now, but the problem is... Kagawa has never eaten raw cheese before.

The most she'd ever eaten was cheese coated in fried food or pasta that had melted or been grilled at high temperatures, and that cheese was yellow, seemingly different from the white cheese in front of her. So… could this be eaten like that too?
"Kagawa, what's wrong? Don't you want to try some?"

Ouyang Yating, who was watching from the side, asked a question, while the three boys also looked at the cheese on the cutting board with expectant and curious eyes.

The square, tofu-like cheese looked much better than the fibrous residue that separated after reacting with white vinegar. And because the whey was filtered out, there was no sour vinegar smell on the surface. Surprisingly, this cheese actually looked quite appealing and made me want to try it.

However, considering the "famous scenes" of Kagawa tirelessly trying pork dishes before the castration of pigs was discovered, Ouyang Yating and the other two really didn't have the courage to volunteer to try the taste before Kagawa personally went to lie on the ground.

They recently discovered in their class group chat that Kagawa has a high tolerance for the tastes of traditional Chinese food. So if even Kagawa's palate can't be won over, then ninety-nine percent of these teenagers, who have always been only half-hearted about traditional Chinese food, will also find it unacceptable.

So not only Ouyang Yati and her two companions, but also all the gluttons in Class 8 of the first year of high school, waited until Xiangchuan had tasted the first bite before they dared to compete with the students around them for food.

Therefore, if Kagawa doesn't move, Ouyang Yating and the other two don't dare to move either.
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Kagawa had no idea about the many hidden thoughts in her company's members. At this moment, she was still struggling with whether or not to take a bite of the freshly baked cheese in her hand.

This hesitation didn't last long. She picked up the knife and fork next to her, cut off a small piece, and put the snow-white cheese into her mouth.

Freshly baked cheese has a soft and slightly elastic texture, with a hint of milk flavor.

The first taste made Kagawa breathe a sigh of relief. Fortunately, the acidic water had all been filtered out.

She had even prepared herself for the first bite to be a sour cheese.

This thing couldn't just be left in her mouth to dissolve, of course. She chewed it gently, and surprisingly, the texture, somewhat similar to tofu, was quite pleasant. Rather than the rich, creamy cheese she remembered, it was more like… a block of milk?

This conclusion left Kagawa somewhat frustrated: Could it be that they had failed?
She frowned as she handed the remaining cheese to Ouyang Yating and the others.

"Try it, it's not bad. Tell me what you think after you've tried it."

Upon hearing this, aside from Rivi, who looked conflicted in the back, the three members of the Tongue Tip Society breathed a sigh of relief. With Kagawa's words, they were unlikely to make a mistake.

But why is she frowning?

The three of them, still puzzled, cut three small pieces of the snow-white cheese and put them into their mouths, just like Kagawa had done.

The sweet milky flavor and semi-solid, tofu-like texture caught the three people's attention.

good to eat!

This was their first thought, and they immediately told Kagawa about it the next second.

"Hmm... If it tastes good, that's fine... Let's eat it first. Don't mention this in the class group yet, there won't be enough to go around."

But to the three's surprise, Kagawa's brows did not furrow after hearing their thoughts. Instead, he stepped aside and opened a blank screen, swiping something up and down.

Seeing Kagawa like this, the three realized that she was stuck on some ancient knowledge problems, but they couldn't help her in this regard. They could only watch silently as Kagawa frowned and kept swiping the blank screen.

"But this thing called cheese tastes a lot like tofu, Aino. Why don't you use this instead when you make tofu at home in the future? I don't think you've gotten used to the taste of beans yet."

Ouyang Yating smiled.

"This thing definitely costs more than tofu, right? So much milk is needed to make such a small piece. How much milk would it take to make it the size of regular tofu? Tofu doesn't have such a high production cost."

Ai, whose family is not short of money and is even from a prestigious noble family in the fleet, protested with a pained expression.

"Spend money when you should, and enjoy life when you should." As she spoke, Ouyang Yating picked up a small piece of cheese and put it in her mouth. "Besides, milk isn't expensive. Why don't you buy some milk and make your own? Your aunt and uncle aren't as picky as you. They love to take advantage of you."

“Then I think it would be more appropriate to let Kagawa try making tofu without the bean flavor.” Ai Nuo squinted at his childhood friend. “I have to save my allowance as start-up capital for a new business in the future, so I can’t spend it recklessly.”

Ouyang Yating: "That's what you say, but you've been saying this for three years. We're tired of hearing it, but we haven't seen you actually start preparing anything."

Aino: "That was before, things are different now, aren't they?"

Standing at the back, Rivi put down his plate and fork. He hadn't yet recovered from the shock of tasting the rich cheese when he heard Aino and Ouyang Yating's conversation.

He glanced at Kagawa, who was standing in the corner of the kitchen, frowning so deeply that his brows looked like they were about to burst with sweat, and sighed inwardly.

It's only been a quarter, and some young people are already having new ideas about their future because of the repeated impact of ancient culture. These are just Kagawa's peers, but as time goes on, many more people may change their future plans because of this.

By then, will the First and Eleventh Fleets be able to stop the wave that is rising within the Third Fleet?