The milk is heated to a temperature of 30 degrees. Add mesophilic starter culture. If You don't have special cheese starter, use sour cream, whey or buttermilk. The number of the leaven according to the instructions, if you replace sour cream, etc., then 3 tablespoons If using pasteurized milk, then add calcium chloride dissolved in water. Make milk-clotting enzyme. The amount of enzyme in 2 times less than required by the instructions.

Leave at room temperature for 12-14 hours. Line a rimmed pan with a cloth and put a clot with a slotted spoon into the fabric.

Hang the fabric to glass serum. Periodically stir curd to whey better separated. Time whey drainage depending on the consistency of cheese as desired.

Then it all depends on Your taste and imagination. Cheese can add salt to taste, add spices, chili, nuts, mushrooms, olives. Guests can add truffles. And you can add sugar and fruit and serve for dessert.