3 liters of milk
12 tablespoons of vinegar
3 liters of milk
12 tablespoons of vinegar
Prepare the cheese like Mina's type, then after draining for more than 6 hours (or overnight), submerge the cheese, still wrapped in cloth, into a salty water solution (100g of salt per liter of water) and let it rest for about 4 hours
Remove from cloth, place on a plate and store in the refrigerator or a cool place until the cheese reaches its desired consistency and curing point
Turn the cheese frequently to dry and form a golden crust
