Homemade cheese?

Two glasses of milk.

Four teaspoons of white vinegar/lemon juice

Methods/steps

1 2 cups of milk into the soup pot and bring to a boil. Be sure to keep stirring during the process of boiling milk, otherwise it will paste the pot.

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Turn off the heat after the milk boils, but don't touch the soup pot, just put it on the stove.

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Add four teaspoons of white vinegar to the boiled milk. At this time, the milk will bloom and agglomerate. The solidified part is cheese and the liquid part is whey.

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4 stir evenly with a spoon and let stand for 5~ 10 minute.

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5 Filter milk with gauze or handkerchief to separate cheese and whey. A leaky spoon is ok, but some cheese may be lost. The cheese part will eventually be made into cheese.

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6 squeeze the cheese with gauze to squeeze out the water.

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You can open the gauze and add a little salt.

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8 Mix the salt with the cheese and continue to squeeze out the excess water.

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Put the cheese in the mold, and then you can make sliced cheese. Or just huddle together and use it when mixing salads. But if you want to put it into the mold, put it in as soon as possible, so it's easier to shape, otherwise it won't be easy to stuff it into the mold after a while.

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10 refrigeration.

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Made of cheese 1 1.

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skill

Try using lemon juice instead of white vinegar.

You can also add vanilla seasoning to make original cheese.

Try frying cheese in a non-stick pan after adding salt.

Don't put cheese in the sun, or it will go bad. You'd better put them in the refrigerator before eating.

You can add a little food coloring to the cheese.

You can try the combination effect of different vinegar and different milk.

Get all the materials ready before you start work.

Two cups of milk can make a quarter to a half cup of cheese.