Tools and materials needed: a milk pot, 3 bottles of milk about 700ml, a fresh lemon (white vinegar is also acceptable), a pair of chopsticks, a boiled gauze and a big bowl.

The practice is as follows: 1. Pour the milk into the milk pan and cook until it bubbles and does not boil.

2. Turn off the fire, squeeze in lemon juice or pour in white vinegar, and you can see that the cheese will separate quickly. Stir while pouring until the cheese and whey are separated. The pot is full of flocculent cheese and almost transparent whey.

Spread gauze in a big bowl, pour all the separated milk in, and then pick up the gauze. At this time, most of the whey leaked into the bowl.

I like to tie gauze with rope and hang it on the faucet in the kitchen. It takes about 10 minutes, or I can put it in a bowl and press a heavy object.

5. Cheese can be directly mixed with salad. If it's for the baby, I like to add some yogurt and mix well, and then add some jam to adjust the taste.

6. Cheese in walter bagehot is like jelly. You can operate it if you have Geely powder or jelly powder's at home. I did it once and showed it to my colleagues. You don't have to add these things if you don't take them out.

Note: 1. The separated whey is very nutritious and can be drunk. If lemon juice is added properly, whey is tasteless, and if it is added too much, it will be a little sour.

2. the prepared cheese is sealed and refrigerated in the refrigerator, and it is best to destroy it within 3 days. I use the baby's complementary food bowl.

3. Mix it with yogurt or milk every time you use it, and you can eat it like yogurt.