1. Prepare the materials.
2. Squeeze lemon juice, salt, and gauze ready.
3. Pour whole milk and whipped cream into the pot and heat it over low heat.
4. Stir with a spoon.
5. Turn off the heat until small bubbles appear on the surface.
6. Pour in lemon juice.
7. Under stirring.
8. The separation of whey and coagulated small particles can be seen.
9. Let the reaction in the pot continue for 40 minutes, and you will see the coagulated particles become larger.
10. After the coagulation is complete, add salt and stir well.
11. Spread the gauze on a container that can filter water, pour the coagulated particles and whey into the gauze to filter.
12. Whey for the first time.
13. Wrap the gauze for the second time.
14. Press the heavy object, squeeze out the juice, and press for about 1 hour.
15. The cheese that is squeezed out.
16. Put it in a sealed box and put it in the refrigerator overnight.
Tips:1: It is better to use whole milk.
2: Using lemon juice as a coagulant will give the cheese a clear fragrance of lemon.
3: The separated whey is rich in nutrients and can be consumed directly or used as a mask.
