You will need
    • 3 liters raw milk home
    • a piece of black bread,
    • gauze,
    • Bank
    • pan.
Instruction
1
Buy 3 liters of high-quality nodepositbingo (unfinished) milk. You need to be 100% confident in the quality of the product, because you can boil it in any case impossible.
2
Jar of milk, put in a warm place for a day or two (winter time can go up to 4 days). For faster ripening, place the milk a small piece of black rye bread with no additives.
3
Do not stir the milk to turn sour. Until it turns into yogurt, it is impossible to stir and to disturb. Yogurt is ready when there is a vertical "gate" formed by the bubbles rising from the bottom of the jar.
4
Carefully spoon (preferably wooden) remove formed on the surface of the cream. There should be about a quarter of the banks. If less, then your milk has been removed/separated or stheno the newly parturient cow.
5
Send cream in the fridge to harden. They make excellent homemade sour cream – the perfect complement to homemade curd or cheese from it.
6
Pour the yogurt in a large metal pan. Note: it should not leak out from the banks, and how to vystragivaetsja. Liquid milk turns into curd.
7
Turn on the stove, putting the smallest temperature. Put the yogurt on the fire. Your task is to slightly heat the mass.
8
After 10 minutes check the temperature. You can do this with my finger in the yogurt, before gently stirring it. During mixing do not move the spoon in a circle, and try to act in the vertical plane. The weight must be slightly warm.

Instead, you can touch the sides of the pan. The bottom should be the average temperature, while the upper part is barely warm.

If the temperature is insufficient, leave the liquid on the stove for another 3-4 minutes. It is very important not to overheat the product.
9
Turning off the stove, send the milk to cool. Place the pot with the ground in a warm place for a day and forget about it.
10
After 24 hours, remove the pans with the cheese mass. By this time, the yogurt will exfoliate. On top is a thick curd, lower serum.
11
Take a large bowl and cover it with a layer (preferably 3-4) Marley. Drain the contents of the pan. The whey will drain into the bowl, and the fabric will remain cheese.
12
Tie ends of cheesecloth so that you get the bag of curds. Hang it over a bowl and leave to drain. The curd is ready when from a gauze sack stops leakage.