How to make fat cheese - ON THE WEB TODAY

Pour the skimmed milk into a large bowl, then place on low heat and heat at a temperature of 100 ° C.
Remove milk and pour white vinegar gently.
Slowly stir in a minute or two, where the curd is separated from whey, then covered and left for half an hour at room temperature.
Pour the mixture into a towel-lined filter to make it stand for five minutes.
Collect the edges of the towel and wash the curd with cold water for three to five minutes, or until it is completely cooled, and this is done with stirring and compressing the mixture continuously.
Press the mixture to dry completely, then put it in another pot and add the salt and stir each other until mixed with it.
Cut the curd into small pieces of morsel size.
Place the heavy cream over the cheese, and if the cheese is not ready to serve, put it in a closed container.

Cheese slices

Heat the milk in a thick bowl over medium heat until it starts to boil.
Add the vinegar with a simple stirring, and after a few minutes of leaving the milk becomes a compact liquid liquid component.
Filter the liquid from the container and pour the mixture into a gauze bag.
Add the pond, salt and stir the mixture well until it blended together.
Press the mixture until it piles down the gauze bag, then place it in a strainer with large holes, underneath it to be deep.
Put a glass container over the gauze bag, then increase the weight by placing heavy objects such as a piece of stone or mortar.
Leave the fat cheese for four to five hours in a cool place, leaving the weight as long as possible to get a cohesive cheese.
Dispose of water that is filtered in the container between each period.
Remove the cheese from the gauze bag, then divide it into slices and serve.