Ingredients: 500 ml of whipped cream, 500 ml of milk, a bag of bacterial powder and 2 pieces of gauze.

Exercise:

1. Take out the whipped cream, milk and mushroom powder, and restore the temperature slightly. In the meantime, yogurt barrels and gauze can be disinfected with boiling water.

2. Pour the bacteria powder, cream and milk into the sterilized yogurt bucket in turn, stir the mixture evenly with a spoon or chopsticks sterilized with boiling water, cover it and put it into the yogurt machine to enter the yogurt fermentation process.

3. Turn off the yogurt machine after eight hours of fermentation, and don't worry about letting them live in the fermentation barrel for another eight hours.

4, fermented thick cream yogurt, the color may be a little yellow, because the whipped cream is added, poured into a tofu filter box with two layers of gauze, or directly wrapped in gauze and tied to chopsticks, lined with a bowl. Filtration 12 hours. Tight and mellow homemade cheese is ready.