Step-by-step preparation
Cooking time: 1 hr 30 minsSTEP 1
Add milk to the whey (to increase yield).
STEP 2
Heat slowly to 93 degrees while stirring. Don't boil! Turn off the heat, add vinegar, mix gently.
STEP 3
Clots should appear on the surface, which need to be transferred to a colander lined with gauze or into a special form. After the whey has drained, you can put it in the refrigerator.
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