1. Preparation materials: milk, lemon, salt (take it if you don’t remember)
2. Pour milk into the pot
3. Add to low heat and stir gently with a spoon
4. Just heat it until there are small bubbles on the sides
5. Stir in the lemon juice
6. You can see the separation of whey and cheese
7. After condensing, add salt and stir evenly
8. Spread the sterilized gauze on the filter screen, pour the curdled cheese and whey into the gauze
9. Wrap the gauze
10. Use heavy objects to squeeze out the moisture
11. Put it in the refrigerator overnight. 1250ml milk can make 214g cheese
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