- milk home – 2 l
- vinegar 9 % – 7 tbsp
- salt – 1 tbsp
1. HOME milk (raw) to bring to a temperature of 50 degrees – if you dip your finger will be hot, but you can keep.
2. Gradually warm the milk, stir a spoon of it to introduce the vinegar to the formation of the yellow whey and cheese curd.
Vinegar may need a little more or a little less.
To catch the clot, add salt and whey and heat it to 70 degrees.
It’s already hot.
Put the cheese ball in a hot serum and leave for a minute, remove with a spoon and stretch hands.
Fold and again put into the hot whey.
Repeat a few times.
3. Form a ball and leave to cool.