How to make
Put the milk in a pan on the stove to boil and salt. Stir and allow to boil for 5 minutes. Then add 15 drops of yeast, stir and let it simmer for 10 minutes.
Finally, add citric acid and simmer for another 15 minutes. While the mixture is still warm, tip it into a cheesecloth and squeeze it well.
Allow to stand for 2 hours, then move it to the refrigerator. The cheese is ready to eat after 2 days.
