Add whipped cream and yogurt into a glass container, stir them evenly, then seal and ferment for one and a half days, then put them into gauze and hang them for one day to make delicious cheese. The specific steps are as follows:

Ingredients: whipped cream 1000g, original yogurt 60g.

1, pour 1000g light cream into a glass container.

2. Then add 60g original yogurt.

3. Mix the liquid evenly with clean chopsticks.

4. Cover and seal, and ferment at room temperature (about 22℃) for one to one and a half days.

5. Scoop out the cheese with a clean spoon and put it into a gauze bag.

6. Fasten the gauze bag and then pass through a chopstick.

7. Hang the cheese in a deep basin. If the height is not enough to hang, both ends can be raised with small cups. Because the center of gravity is low, the weight of cheese is heavy, and the support structure of stable triangle is added, this is actually very stable.

8. Leave it at room temperature (about 22℃) for one to one and a half days, and the cream cheese will continue to ferment and filter out excess water.

9, remove the gauze, finished product diagram.

Precautions: 1, the glass container for fermentation should be heat-resistant, first boiled in boiling water, then naturally air-dried or oven-dried.

2. During the production process, all tools that come into contact with cheese must be clean and sterile.

3. Suspend the fermented cheese. If you feel it is still thin, you can put it in the refrigerator and continue to suspend it for half a day to filter the water.