Milk needs fresh milk, which cannot be packaged by Tetra Pak or blended with milk powder. Try to choose the one with high protein content.
First, pour the milk into the pot and cook until the lid is covered. You can feel the milk thickening and peeling. Pay attention to the heat when boiling milk, stir it all the way, and don't let the milk overflow. The fire can't be too big, just a small fire. Cook it and put it in the refrigerator. Be sure to lower the temperature of the milk. I kept it for nearly four hours.
Pick out the milk skin, put the rice wine into the juicer, squeeze it into juice, and sieve the rice wine juice. Mine is a 30 mesh screen.
The screened rice wine is milky yellow, very delicate and thick. Leave 150ml rice wine for later use. The ratio of rice wine to milk is about 1:3.
Slowly pour the milk into the rice wine while stirring slowly. Don't move too much to avoid too much foam. Leave it for a while and try to wait for the bubbles to disappear.
Heat the pan to SAIC, add the prepared milk, and cover the pan to prevent steam from entering the milk. Boil for eight minutes and stew for five minutes. Take out the fresh cheese and put it in the refrigerator for a while.
This is my fresh cheese.