How to make
The milk is placed in a cool water bath and raised to 150°F (68°C). Then wait for it to drop to 90°F (34°C) and coagulate with 1 tsp. yeast. Wait 40 minutes for it to lump up.
Cut it into 2″ (5 cm) cubes. Wait 10 minutes and strain.
It is pressed well and something is placed on top (for example, a large bucket of water) to drain it well.
It stays like this overnight and is cut into lumps, after which the cheese is put into brine.
