- 3 liters of fresh pateurized milk;
- 30g of whole natural yogurt;

I brought the milk to 37°C and added the yogurt, mixing vigorously;

Rested for 15 minutes

Added liquid rennet (1 scant teaspoon previously mixed with two teaspoons of water at room temperature)

Let it rest for 60 minutes in the oven (off)

Cut the curd into cubes of approximately 5x5cm using a smooth bladed knife

Let it rest for 30 minutes in the oven (off)

Gently with my hands I turned the cubes upside down, avoiding crushing them

Let it rest for 20 minutes in the oven (off)

I delicately turned the cubes upside down again

Let it rest for 20 minutes in the oven (off)

Transfer into containers, avoiding breaking the cubes

With 3 liters of milk I obtained around 900g of curd which I placed in two moulds, 9cm high and 15cm wide.

Stewing carried out in the oven at a temperature of approximately 35°C and high humidity for 3 hours in two saucepans, obtained by placing a container of approximately 1 liter of boiling water in the oven (with the light on), replaced approximately every hour. I turned the cheese 4 times: after 30', after 60', after 120' and after 180'

At the end of stewing I sprinkled fine salt on the visible side

I then left the cheeses for 8 hours on my veranda at around 10°C (but it can also be matured in the fridge) always keeping the cheeses inside covered pans, remembering to keep the cheeses raised from the bottom so as not to leave them in contact with any liquid residues.

After 8 hours I removed the cheeses from the moulds, placed them on baking paper and also salted the other side.

I always left the two cheeses at max 10°C for over 48 hours, eliminating the excess accumulated liquid.

Credits: Pasquini Massimiliano, Homemade cheeses, Facebook® group