Raw materials: 500g of fresh milk (if not, buy it from the supermarket, high-temperature disinfection is no problem, but be sure not to contain preservatives and antioxidants, because they will affect the later fermentation process; It's better to be original. Other fruits are mixed with condiments, so there is no guarantee that the condiments will not deteriorate during fermentation. Mengniu original yogurt 100g (it doesn't matter what brand, I personally like Mengniu's, but there must be active flora, because fermentation depends on them).

Tools, it is relatively easy to write, just write and say.

1. Pour 500g of fresh milk into the pot and bring to a boil. At this time, there will be a layer of milk skin on the surface of milk, which is not easy to dissolve after precipitation. Take it out with a spoon. (This is mainly fat. In fact, you can eat it, although it is tasteless, because if you throw it away, mom will be surprised. )

2. Find a clean mineral water bottle, rinse the inner wall with pure water, pour yogurt and processed milk into it, shake well and tighten the bottle mouth.

The next step is the most critical step-fermentation. Find an environment that can provide the bottle with about 30~40 degrees Celsius and let the lactic acid bacteria ferment for about 12 hours.

At this time, the embryonic form of cheese came out, and the milk in the mineral water bottle (that is, the water in the bottle) was poured out and initially separated.

If you like sweets, you can adjust the sweetness according to your own taste.

6. Coat the cheese with coarse separated milk or make it into various shapes, and then slowly dry it in a heater or oven.