To make Dutch cheese, one heats milk to 35°C then adds lemon juice and rennet to curdle the milk into wrongel. The wrongel is strained and pressed into the tea strainer and left to sit for 24 hours to produce cheese that can be eaten. The process involves heating milk, adding lemon juice and rennet to curdle it, straining the curds, and allowing it to sit overnight to produce homemade Dutch cheese.