I think there are a lot of similar recipes, but this is my first experience making cheese. I combined a few basic recipes and I can say that, in General, cheese was a success. The only 2 things: 1. if you add only the yolk (especially home eggs), the cheese will be a pleasant yellow color; 2. if you take the store-bought curd, the finished product will not be gritty
Milk bring to the boil and throw back the cheese. Just a couple of minutes should separate the serum (the photo shows that the milk becomes transparent, because we separated the serum)
Strain the curds in a colander in the cheesecloth to cool it down, I was hung on the crane to serum glass. And when the curd has cooled, squeeze it well
Into a thick-bottomed casserole (until the cheese is getting cold) mix the egg, melted butter, baking soda, salt, dill and spices (I have red and black pepper). You can do this in a regular saucepan, but then you have to cook the cheese in a water bath and the casserole does not burn anything and it is more convenient
Add in the cheese and melt it on malenkom heat for 7-10 minutes (this is enough). My lamb weight was not enough to shake the grains of cheese, but I tried very hard to interfere with have to constantly. I was interfered with a whisk, then with a potato masher to mash then with a fork. The cheese was firm and, of course, was a bit hard, but I think 10 minute wait)
Cheese put into the form, cover with baking paper
On top I put a small plate and as the press used a jar of the remaining serum (useful for fritters or test). Cheese to cool and place in the fridge for an hour or two. I have enough hours for gelation, because the portion was small
Take out of the refrigerator, take out of molds (taken out pretty good, if you help knife), and Bon appetit!