1. The old yogurt bought in the supermarket is too sour to eat
2. Prepare the tools for oil-free and water-free cheese making: basin, strainer and gauze. The gauze should be folded in multiple layers to make it dense, put the gauze on the sieve, the sieve is overhead on the basin, and pour the yogurt into the gauze
3. Cover the top with plastic wrap, and then put it in the refrigerator to filter for 10 hours
4. This is after 10 hours of filtering, the volume is already small; this is the filtered whey, you can drink it directly or wipe your face
5. Then wrap the yogurt, and pack several layers more densely, and put plastic wrap on top; after adding the weight, put it in the refrigerator and continue to filter for 12 hours
6. After 12 hours, the volume is reduced by half, you can squeeze it with your hands; this is the cream cheese, you can use it for baking below
Tips:As for the taste, I will evaluate it after I finish the baking work!
