You will need
    • The manufacture of white cheese using vinegar.
    • cow milk-3 liters
    • vinegar 4 tbsp.
    • gauze
    • oppression
    • salt
    • Homemade cheese
    • milk 2 l
    • sour cream 400 g
    • 6 eggs
    • 3 tbsp salt
The manufacture of white cheese using vinegar.

Boil in a saucepan the milk. In boiling milk add vinegar one spoon. Constantly stir. Once the milk fold, turn off the heat. In a colander place cheesecloth folded so that its ends hanging. Carefully pour the contents of the pan.
Wet curds will remain on the gauze, and the serum will leak into the pan. Tie the ends of the cheesecloth and hang the cheese over a saucepan for a few hours. When the whey will cease to ooze, put the cheese clot in the gauze under pressure to further seal the structure. Soak another 2 hours.
Make a brine. In a large saucepan, mix the separated serum from under the cottage cheese with cold boiled water. Dissolve a handful of salt. Taste, the solution should not be too salty. Dip thick cheese bar in salt water for a day. Periodically turn it over so it is evenly soaked. Try the resulting cheese. Note how the amount of salt to your taste.
Homemade cheese

Put the milk to boil. Mix with a mixer the eggs with the sour cream. Pour the mixture into the boiling milk. Add salt. Make a small fire and constantly stir, otherwise it will burn. After five minutes, the milk will completely curdle in large flakes. Pour the resulting mass in cheesecloth in a colander and leave to drain for a few hours. When all the whey has drained, tie the cheesecloth tightly. Put the cheese on a plate, top with select hardwood cutting Board, which put a pot of water. Hold the cheese in this condition night.