1 liter of sheep’s milk
1 organic, sugar-free plain yogurt
Half an organic lemon
For a vegan alternative, use a blend of coconut and almond milk, and probiotic capsules in place of yogurt.
Required Utensils:
1 meter of hydrophilic cotton gauze
1 jar
1 mold
Steps:
Gently heat the milk for 15 minutes without boiling.
Extract juice from half a lemon.
After heating the milk, mix in the yogurt and lemon juice.
Let the mixture rest for 3 hours.
Strain the mixture through the gauze, collecting the curds.
Refrigerate the curds in the gauze under a weight for 30 minutes.
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