- Pots for milk
- 2 liters of milk
- 2 lemon juice
- Cheese cloth for to filter and filter
Heated to 80 ° C in 2 liters of milk, add 1 cup of lemon juice for about 15 minutes up to one third of the wait. Curd and whey at the end of 15 minutes must be separated from each other exactly, if you doesn’t leave, add a little more lemon juice. Whey is a clear greenish water and milk curd cut in the state. Curd whey are separated as in the cloud.
This mixture of sterilized cheese cloth and gently laid the filter and pour the whey to drain completely provide. Tied bundle of cloth, do the edges and filtering at room temperature for 2 hours or until dripping stops to hang. For cheese cloth and washed and cleaned in a pillowcase is 100% cotton.
Whey cheese is cured completely filtered optionally remove the salt gland, mint or thyme and serve or refrigerate, stirring with a long wait.