The present invention relates to a method of making cheese comprising the following steps: (a) supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, (b) emulsifying and homogenising the content of the solid-liquid mixer, (c) applying low-pressure or vacuum to the inner space of the mixer, wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a maximum temperature between 60°C and 85°C.
