Home-made milk residue is still a little different from what is sold in supermarkets, but it is healthy
Fresh whole milk - 4 liters (pasteurized) Lemon juice about 120 g (8 scoops) Salt - a small amount or not
Prepare a clean pan and dry it. Pour the milk into a thick bottom pot, add salt, stir constantly, be careful not to let the bottom of the pot crust the milk, pour in lemon juice, cook for another 2 minutes, and wait until you see the sediment come out. Milk is divided into whey and milk residue curds.
The gauze is folded into 2 layers and placed on a sieve. Fish out the milk residue
Wrap the edges of the gauze and knott them. Hang on a hook and let the whey drain, or press the weight, for 20-30 minutes.
The finished milk residue can be served with jam and used as a filling for pancakes or bread.
It should be reminded that here we finally form the milk residue, not the cheese. It should not be left unattended for a long time
Finally, put on a video of the production line that makes cheese, after all, cheese is cheese, cheese is power
https://www.bilibili.com/video/av2962753/?spm_id_from=333.788.videocard.3