Simple way of making cream cheese with milk (2 ingredients)

♧ TIP
1. Depending on the thick fermented milk, cheese may not be well formed.
(In the case of the above, adding vinegar or lemon juice will help.)
2. You can make cheese with vinegar or lemon juice without thick fermented milk, but if you use it, the taste becomes rich and there is no sour taste.
3. When replacing with vinegar or lemon juice, you need 30 ml of vinegar or lemon juice per 1000ml of milk.
4. Salt is optional. If you want salty cheese, it's good to add it.
5. About 30ml of thick fermented milk is required per 100 ml of milk.
6. The reason why I add thick fermented milk and reduce to low heat is for a soft cheese texture :D

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