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- Ingredients
- Recipe
- Raw country milk4 l
- Salt2 dessert spoon
- Liquid Coagulant4 ml
- In a pan, place the raw milk, and let it warm, like a baby's bottle (you can't boil it if it doesn't, it doesn't clot) Place in a bowl, then salt and the coagulant. Mix well. Cover and leave for 35 to 40 minutes until set. After that time, uncover and make cuts in the dough and leave it for another 40 minutes. After that I passed the dough through a clean dish towel to remove some of the whey. Then I put the cheese mold in a sieve and put the dough in the mold, pressing well to form a cheese. Leave it in the fridge overnight.
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