Let's start with yogurt, thanks to the wonderful sourdough Orsik it will not be difficult. In a little warm milk, pour the starter, as it should stir, put in yogurt maker or a thermos for 8-10 hours. Then let stand in refrigerator for 2-3 hours and ready for a wonderful, thick, delicious yogurt. Such yogurt that contain microorganisms producer Lactococcus lactis subsp. lactis, producer Lactococcus lactis subsp. Cremoris is ideal for making cottage cheese. (not to be confused with the granular)

The yogurt is ready, you can start making cheese. This time I use pasteurized milk, so I add the lipase and calcium chloride. If the milk is whole, these two ingredients are not necessary, although lipase is still tastier ))

In water at room temperature to dissolve the lipase and the enzyme of Mato, leave for half an hour.

Milk to warm up to 35 degrees. To make calcium, yogurt, how to mix, make lipase, stir, let stand for five minutes and make the dissolved enzyme of Mato. Mix all for 2 minutes and leave for 20 hours, covered with a lid. This time you need the formation of a correct taste. If the milk is used whole, it is enough for 8-10 hours.

After 20 hours the clot as if shrunk, condensed and settled to the bottom. Cut it into cubes of size 1 cm. Leave for 15 minutes.

Then very slowly (approximately 30 minutes), the heated cheese mass to a temperature of 43-45 degrees, stirring gently several times. Stop heating and leave for 45-60 minutes, old to support all of this time the temperature inside the mass of 40-43 degrees. Don't forget to stir, that would be the curds do not stick together.

Pour mixture into colander lined with cheesecloth or cloth and drain the whey.

In a large bowl, pour very cold water. Cheese, wrapped in a cloth several times to soak in the icy water. (about 3-5 minutes). The mass should cool down and become very cold, almost icy.

Our dry cheese. At this stage you can season with a little salt and if you plan to serve as a snack, add the greens. I'm not salted.

When serving, add berries, optional sugar and pour it all cream. Applications of the cheese variety: as a diner, sandwich mass, adding salt, herbs, spices, pepper; -as a dessert or snack or even dinner, with berries, honey, cream, syrups you can add to vegetable salads