Homemade fresh cheese

Preparation

1. 1

   Warm the milk to 25°C. Add the rennet and yogurt. Mix gently.

2. 2

   Pour into the yogurt maker. Run at 35°C for 12 hours.

   ⏱ 720 min
3. 3

   Pour into a faisselle mould or fine cloth stretched over a bowl. Drain in the refrigerator for 6 hr.

   ⏱ 360 min
4. 4

   Whisk by hand to make smooth fresh cheese, or leave it in the draining mould.

   💡 Keeps for 4 days in the refrigerator.