How to make
We pour the milk into a deep vessel and put it to boil. When cream forms and starts to rise, it means it is cooked.
Stir the yogurt well.
Stir the milk with a wooden spoon and add the yogurt to it, stirring constantly.
Whey begins to separate slightly and lumps form. When that happens, we add the vinegar, again stirring continuously.
Leave it for a few more minutes and remove it from the heat.
We prepare the cheesecloth, which we put on the colander and pour the mixture inside. Let it drain.
During this time we prepare a tray and put the strained homemade cheese and put a plate on top.
We put a weight on the plate to press the cheese.
We prepare the brine by pouring the water into a container, adding the salt and citric acid.
Place on the stove and leave it until the salt melts. When it is ready, remove it and let it cool.
We check the cheese to see if it has drained well, and if it has, we cut it into small pieces so we can put it in a jar.
After we have arranged it, pour the brine.
We close with a lid and leave it for 40 days to mature and then consume it.
The homemade cheese with yogurt and vinegar is ready.
