2 boxes of milk, poured into the pot, and heated on low heat. I used a 400W small rice cooker to heat it. It is also said that it is best to heat it from water, and milk is not easy to cook.

Step 2

The milk is heated to about 60℃. If there is no thermometer, you can try it by hand. It's good to feel a little hot.

Step 3

Add lemon juice. You can use white vinegar without lemon juice, and the dosage is similar.

Step 4

Stir 1~2 minutes. As you can see, there are many flocs in milk, which is cheese.

Step 5

Cover the lid, and let the milk protein continue to react with citric acid for 20 minutes.

Step 6

Take a deep container, put a screen on it, spread it with double gauze, pour the reacted milk into the gauze, and filter out the water. The filtered water is whey, which is also a very nutritious substance.

Step 7

Wrap the filtered cheese with gauze, press a heavy object to filter out more whey, and put it in the refrigerator to drain for more than one night.

Step 8

Prepare a basin of cold boiled water, put the caked cheese into the water for cleaning, then pour in gauze and put on heavy objects to refrigerate for more than one night. This step is to wash off too much sour taste. If you don't mind sour taste, you don't have to wash it. (Cheese itself is a little sour.)

Step 9

Put the drained and caked cheese into a small bowl, sprinkle with 1 g salt and stir well with a spatula. Salt is added to neutralize sour taste.