Basic Cheese Massa

Combine the milk and vinegar in a pot

It's important that it be made with aluminum or stainless steel

Bring to a boil until scorching and milk thickens

Remove the coal-blackened mass with a whisk and place it into a cotton bag

The more rustic, the better

This texture allows the whey to drain faster

Close the bag and tie it up

Hang to drain

When the mass is still creamy, but the liquid has stopped dripping, it's ready as a basic mass

At this point you also obtain the creamy quark cheese.