I read on a cookin Wired New York that made the cheese of course my curiosity was such that I could not wait to try it.
procedure
Put in a pot with 1 liter of milk 1 teaspoon salt and light a fire when it starts to boil off.
add 2 tablespoons of vinegar I recommend strictly white and let stand for 10 minutes.
After 10 minutes pour into a perforated basket of cheese whey and release all the press to give compactness.
Put in refrigerator and when it is cold it will be a delight!
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