Homemade Cheese

Homemade Cheese

1. Prepare materials

2. Squeeze lemon juice, take 50 grams

3. 1000ml milk, 200ml fresh cream, pour into the pot and stir evenly, turn on low heat and heat

4. When the milk noodles are not calm, turn off the heat as soon as you get close to boiling.

5. Slowly pour the lemon juice and stir while pouring. After ten seconds, the milk changes and the whey separates.

6. The reaction in the pot allowed it to continue for 30 minutes. At this time, the filter tools were ready. Mine was the mold for tofu and the tofu cloth, which had been sterilized.

7. Spread two layers of tofu cloth in the mold. The milk particles are very fine. A denser pure cotton filter cloth should be used. Medical gauze is not acceptable. If the eyes are too big, the milk will run away and waste.

8. Add 4 grams of salt to the milk after the reaction, and mix well

9. Slowly pour it into the mold, and then a large basin underneath. The filtered whey is a good thing and cannot be thrown away.

10. Drip the whey from under the mold into a large basin and wait for about 30 minutes.

11. Fold the tofu cloth neatly.

12. The filtered whey can be drunk directly, can also be made into bread, and can also be used as a mask. It is a good thing and cannot be wasted.

13. Fill the other part of the mold with water, press it on the milk pack, and put it in the refrigerator overnight.

14. The next day I made a light cheesecake with homemade cheese and it was super delicious.