- Milk - 4 liters (high in fat)
- Lemon - 1 Piece (or vinegar)
Heat the milk and squeeze a little lemon juice there. When the milk starts to curdle, stir with a wooden spatula and add a little more lemon juice (or vinegar). Stir until the milk is divided into a clear liquid and soft white "flakes". Wash the towel with fresh water, put it in a container so that it hangs on the edges. Pour the skimmed milk. Allow the liquid to drain. Take the fabric by the edges and lift it up. Then, squeeze the cheese out of the cheese. Now put it in a deep plate. Cover the top with a saucer and put something heavy on top. Refrigerate for several hours. If you accumulate water, just merge. Cheese is ready. You can use immediately, but you can fry in 3-4 minutes in oil.
Servings: 4-6