2 liters of milk type B
2 small cups of natural yogurt
2 liters of milk type B
2 small cups of natural yogurt
Heat the milk and let it cool down a bit (to 45°C)
Check the temperature by sticking your finger into the milk and counting to ten
The temperature should be comfortable
Pour the yogurt into a glass or earthenware container and add the milk
Mix, cover, and let it sit for 24 hours in a protected place from cold
The next day, put it in the refrigerator
If you want to dry the curd, after it's ready, mix it well with a spoon, transfer it to a fine cloth, such as gauze, and tie it up like a bundle
Leave it to dry for one day, then remove it from the cloth, chill it, and serve it with olive oil and herbs if desired
Obs.: In Brazil, on farms, it's common to leave the milk, usually taken directly from the cow, to curdle overnight, without using yogurt or any other type of additive.
