Whole milk 1 kg

Cream 200 ml

Two lemons

2 pieces of gauze

Salt 5g

Recipe guide: You can read recipes without a computer and download them for free. Production steps

1. Prepare materials.

Lemon juice, salt and gauze are ready.

3. Pour the whole milk and whipped cream into the pot and heat it on low heat.

4. Stir with a spoon.

5. Turn off the fire until small bubbles appear on the surface.

6. Pour in lemon juice.

7. stir.

8. It can be seen that whey is separated from coagulated small particles.

9. Let the reaction in the pot continue for 40 minutes, and you will see that the condensed particles become bigger.

10. After coagulation, add salt and stir evenly.

1 1. Spread gauze on a container that can filter water, and pour coagulated particles and whey into the gauze for filtration.

12. First whey.

13. Dress gauze for the second time.

14. press a heavy object and squeeze out the juice, about1h.

15. Squeeze cheese.

16. put it in a sealed box and put it in the refrigerator overnight.

Skills of making cream cheese

1: It is best to use whole milk.

Using lemon juice as coagulant will make cheese taste like lemon.

3. The separated whey is rich in nutrition, which can be drunk directly or used to apply a mask.