I have a cheese made with starter culture Orson. To prepare it, so in a liter of milk at room temperature is added a yeast "cheese", mix well. Put in a warm place to settle for 6-10 hours, the optimum temperature for fermentation is 35-40 degrees. Oven, slow cooker, yogurt maker ideal for cooking. After the product is turned into a clot, on the recommendation of its need a little incision with a knife ( like mesh), boil for 15 minutes at a temperature of 60 degrees. Then the mass pour through cheesecloth or very fine sieve to suspend for the free escape of moisture. Chill at least 2 hours, the curd is ready!

Strawberries wash, cut into small cubes, add to the curd. Then add yogurt and sugar and mix well.

Cheese roll into balls about the size of a walnut. Spread on a Board and freeze until fully frozen.

Chocolate to melt, drowned in a water bath. Chocolate it is advisable to take a quality.

Dip frozen cheesecake balls into the chocolate, and spread on a plastic bag or a silicone Mat. The chocolate hardens instantly on them. Leave the candy for 1 or 2 hours so they are completely thawed.