You will need
    • milk-3 liters;
    • yogurt 150 ml;
    • butter 1-2 tbsp. spoon;
    • salt
    • spices to taste.
Prepare the cheese. To do this, pasteurize milk at a temperature of 75-85°C in a water bath for 5 minutes. Allow it to cool to a temperature of 32-37°C.
Enter into the warm milk into the starter yogurt. It can be replaced with kefir or yogurt without sugar. As well kefir with bifidobacteria. Wrap the dishes with fermented milk with a Terry towel. Put in a warm place for 6-8 hours.
Check the readiness of the bunch. Carefully with a spoon take a little mass. If the fracture clot smooth, with a shiny surface, and selected serum greenish and transparent – you can start setting.
Place the dishes with a lot of lactic acid in a water bath with a water temperature of 50-55°C. To clot evenly warmed up in a few places make the punctures wide knife. When the temperature clot reaches 40°C, soak it for a further 3 minutes in a water bath.
Lay in a colander with linen cloth. Put in it the resulting mass to separate the serum.
The finished curd add salt, then skip the mass 1 to 2 times through a meat grinder with fine screen. Add the soft butter. Mix thoroughly.
Wrap ground in thick linen or cotton fabric. Place the bundle between two cutting boards. On top put oppression. Its weight must not exceed the weight of the curd mass. After 8 hours remove the oppression. Expand cheese and put it in the fridge.