Ingredients: whole milk1000g, 200ml of whipped cream, 2 lemons?

Accessories: salt 5g gauze 1.

1. Prepare materials and squeeze lemon juice for later use.

2. Pour the milk and whipped cream into the milk pan, heat with a small spoon while heating until bubbles appear on the surface, and turn off the fire (be careful to keep stirring to prevent being burnt).

3. Pour in lemon juice.

4. stir.

5. You can see the separation of whey and concentrated small particles.

6. Let it continue to react in the pot for 40 minutes, and you will see that the condensed particles become bigger.

7. After coagulation, add salt and stir well.

8. Put the gauze into a container that can be filtered, and pour the coagulated particles and whey into the gauze for filtering.

9. Filter and wrap in gauze.

10, press a heavy object, squeeze out the juice, press 1 hour or so (put a pot of water on it).

1 1, squeeze the cheese.

12, put it in a sealed fresh-keeping box and put it in the refrigerator for one night.

13, finished product.