● One meter of gauze made of cotton wool, available in pharmacies;
● One jar
● One mold.
The way that the preparation was done.
● To begin, warm the milk in a pot over low heat for fifteen minutes without allowing it to boil;
● Squeeze the juice from half a lemon using a fork or a citrus juicer, if you have one, while the milk is heating;
● After 15 minutes, take the milk off the heat and gently stir in the lemon juice and plain yogurt;
● Give your mixture a quick stir, then let it for at least three hours;
● After the three hours, take your cotton wool gauze and fold it over on itself many times, then put it in a basin or saucepan;
● Use your cheesecloth to filter the mixture so that the curds are the only thing left in the pan and the whey pours into it. Press firmly to ensure that all of the whey enters the pan;
● Transfer the curdled cotton gauze to a different container and refrigerate it with a weight on top for a minimum of half an hour;
Next, remove your cotton gauze and unfold it to add salt to your cheese, if preferred, and then transfer it into the mold of your choosing.
● Once again, chill the cheese in the mold for an additional 8 hours, and then proceed!
● One jar
● One mold.
The way that the preparation was done.
● To begin, warm the milk in a pot over low heat for fifteen minutes without allowing it to boil;
● Squeeze the juice from half a lemon using a fork or a citrus juicer, if you have one, while the milk is heating;
● After 15 minutes, take the milk off the heat and gently stir in the lemon juice and plain yogurt;
● Give your mixture a quick stir, then let it for at least three hours;
● After the three hours, take your cotton wool gauze and fold it over on itself many times, then put it in a basin or saucepan;
● Use your cheesecloth to filter the mixture so that the curds are the only thing left in the pan and the whey pours into it. Press firmly to ensure that all of the whey enters the pan;
● Transfer the curdled cotton gauze to a different container and refrigerate it with a weight on top for a minimum of half an hour;
Next, remove your cotton gauze and unfold it to add salt to your cheese, if preferred, and then transfer it into the mold of your choosing.
● Once again, chill the cheese in the mold for an additional 8 hours, and then proceed!