Per 1 kg: 5 l milk, 20 drops of rennet, salt. Milk is boiled, pasta recipes then cooled to a temper

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Per 1 kg: 5 l milk, 20 drops of rennet, salt. Milk is boiled, pasta recipes then cooled to a temperature of 45 C (if dip my finger in the milk and you can hold it without milk your money - the temperature is appropriate). Fresh milk is fermented in temperature milking. To the cooled milk is added to the yeast. As there are different types of yeast, follow the instructions for the required ratio, which are marked on the package. The soured milk is left to warm to harden (about 2 1/2 hours, wrapped with insulating tissue). pasta recipes Curdled milk acquires a thick consistency. You can try, such as dive the opposite pasta recipes side of your finger - if it does not adhere milk, it is ready. Cut and pour in a bag of cheesecloth or a colander covered with cheesecloth. Leave for several hours to drain, then pour in the pan, pressing the top to completely drain the whey (can be compressed between two flat lid of a pot, which is attached to a larger vessel) . Before adhering, cheese pasta recipes sprinkled with sea salt or bay with 20% brine according to taste - can be left and unsalted, although pasta recipes it tightens salt. The salt solution can be prepared in the following manner: in the boiled water is placed pasta recipes on the egg shell to the well washed and added salt until the egg floated on the surface. After 12 hours, pasta recipes the cheese is ready. If you want to mature, you can leave it for 40 days in 10% brine.