This is a recipe that I learned to do her since he was a child, who makes me remember the small farm of my father, where I learned to do cheese with my brother grace to my dad, and that that we had no cows dairy, but my dad was buying the milk to do cheese, they are a moment of my life that to make feel happily to have a father, who always thought about the future of his children, is for it for which I support in my house the tradition of doing cheese as a legacy of my family.
It is recommended to warm the milk in pan of aluminum, and to remove the milk with a wooden spoon, for 35 to 25 minutes, of a constant way, so that this one does not overflow of the receptacle, during this space the milk begins to boil begins to do froth it is recommended to lower the flame and to keep on rummaging.
Already passed 3 minute 5 liters of milk to the reached one his maximum temperature, to be able to throw the vinegar, in order to cut the milk.
Let the milk heat only a little, as it starts to cut and separate from the whey, turn off and let stand for about 5 to 10 minutes, to finish curdling, then strain the salt, then strain the contents with rag, to retain the small pieces of cheese.
After pouring the whey cheese, with the same rag, we place in the mold, to press and compress the cheese, to finish squeezing the liquid it contains, we put weight to make them, we leave it for about 12 hours of rest, already in the morning of the other gives and you you'll have your cheese about 750 fats, to enjoy in families, this type of cheese is soft.
Picture was taken with Samsung j4 model phone in HD mode.
