3 Litre Milk
15 Tbs White vinegar or lemon juice
1 Tbs Salt
Boil the milk in a deep saucepan over low heat until it boils.
Add the vinegar and stir well.
Remove from the fire and cover for 5 minutes. Drain in a filter covered with gauze cloth to get the curd and get rid of whey.
Saline the cheese and then place in a mold or a small refinery, taking care to have holes to allow the cheese to get rid of the water increase gradually by using weight to get rid of all the water and takes the form of mold
Place in the refrigerator for a whole night, with a soft or coarse as desired, placed in a jar and kept
|3 Litre Milk|
|15 Tbs White vinegar or lemon juice|
|1 Tbs Salt|