Homemade cheese practice:

Main ingredients: whole milk 1000g, 200ml light cream, 2 lemon?

Accessories: salt 5g gauze 1 piece

1, prepare the materials, lemon squeeze out the juice and spare.

2, milk and light cream poured into the milk pot over low heat, while heating and stirring with a small spoon, until the surface of the small bubbles, turn off the heat (pay attention to constantly stirring, to prevent paste).

3. Pour in the lemon juice.

4. Stir down.

5, you can see the whey and condensed small particles separated.

6, Let the reaction continue in the pan for 40 minutes and you will see the curd particles getting bigger.

7. Once the curd is complete add salt and stir well.

8: Place the saran wrap on a container that can be strained and pour the curdled particles into the saran wrap along with the whey and strain.

9: Wrap the gauze after straining.

10, press on the weight, squeeze out the juice, press for about 1 hour (put a pot of water on it).

11, after squeezing the cheese.

12, put in an airtight plastic box, into the refrigerator overnight.

13, the finished product.