Squeeze out a lemon juice, add 500 grams of milk and 100 grams of fresh cream and cook to 80 degrees, add lemon juice while it is hot and stir until small particles appear in the liquid, add a little salt, and let stand for 10 minutes.
Filter the liquid with multi-layer gauze, and the process should be refrigerated in the refrigerator. 1 It will take two days.
You can also filter yogurt directly.
Self-made cheese is low in milk fat, sour and not fragrant. When using it, the amount of butter, fresh cream and sugar should be increased.
Concentrated lemon juice, as a natural biochemical coagulation emulsion for making cheese, is completely comparable to fermented microorganisms and chymosin. It not only has good curdling performance, but also the cheese made from it is nutritious and has good sensory properties.