"2 liters of milk"
"1 tablespoon of commercial rennet"
"2 liters of milk"
"1 tablespoon of commercial rennet"
In a bowl, mix the milk and rennet
Let it rest at room temperature for 10 to 12 hours, until it coagulates
After this time, place it in a fine cotton cloth bag and let it drain, suspending the bag from a faucet over the sink
When it stops dripping, remove small quantities of curd, forming balls by squeezing the curd well
Let it soak in olive or oil
Thus, the cheese can be stored for a long time and can be enjoyed slowly.
