30 ml (2 tbls) natural (plain) yogurt
1.15 litre (2 pt) 5 cups milk
1.15 litre (2 pt) 5 cups milk
method
1. Put the yogurt into a large bowl and gradually stir in the milk.
2. Cover the bowl and leave it in a warm place for 4 days.
3. Scald and cool an old glass cloth or piece of cheesecloth or fine muslin.
4. Stand a colander in a large dish and lay the cloth inside.
5. Pour the soured milk into the cloth.
6. Tie the corners of the cloth together and hang it up with a dish underneath so that the whey can drip out.
7. Leave it for 24 hours.
8. Unwrap the cheese, turn it into a bowl and mix well with a spoon.
Preparation time: about 5 days
2. Cover the bowl and leave it in a warm place for 4 days.
3. Scald and cool an old glass cloth or piece of cheesecloth or fine muslin.
4. Stand a colander in a large dish and lay the cloth inside.
5. Pour the soured milk into the cloth.
6. Tie the corners of the cloth together and hang it up with a dish underneath so that the whey can drip out.
7. Leave it for 24 hours.
8. Unwrap the cheese, turn it into a bowl and mix well with a spoon.
Preparation time: about 5 days
serving amount
makes about 225 g or 1 cup cheese.
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