Take a glass of milk
and mix it with the rennet, then put everything together again into the remaining milk
pour and stir well.
Cover on the pot and
Let stand for about 3 hours in a warm place. (e.g., among the
Now the cheese is getting thicker,
so you can take a knife and cut the cheese into
A sufficiently large sieve
lay it out with a clean cloth and gradually add the cheese to it
he can drain well. You can hang up the cloth and drain it overnight
The next day the
Cheese can now be diced to the desired size with a knife.
Plentiful on all sides
salt to preserve the cheese.
On a big baking sheet
place the plate slightly inclined for about 2-3 hours, so that the
remaining water can drain.
Plenty of water in one
heat the large pot (do not cook, but just before it!) and add the cheese,
this is important to kill the bacteria of the raw milk. After about 2 minutes
remove the cheese and drain.
Sprinkle with black cumin.
Now you can eat directly,
Store in a glass in the refrigerator or in the freezer.