Cheese from whey

Composition:

● serum (1,2–1,5 l),

● milk (1 l),

● natural yoghurt / yogurt (1 Cup),

● juice of 0.5 lemon.

Cooking

To whey add milk (to your taste caronae or goat), yogurt or kefir, stir and put the saucepan on the fire. You need to bring almost to a simmer, but not boil. When the liquid almost boils (and it will be seen by an easy Penza on the surface), add the juice of half a lemon and stir. Turn off the heat and pakol the pan to rest for 10 minutes. Then strain the liquid through cheesecloth, not very pressing. Cooling the finished cheese within a few hours in the fridge.

Where to enjoy

The Agriturismo “Buslyanka”

Inna Yakovchuk

+375 (29) 796-12-46

ina 1974@mail.ru

Brest region, Drogichin district R-n, d. Village, ul. the Dnieper-bug, d. 12A