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Export 1 ingredients for grocery delivery
Step 1
Pour your un-pasterised milk into a glass container which could be left on the Kitchen Cabinet.
Step 2
Cover the top and leave it for 3-4 days.
Step 3
On the third day, you should see the consistency changing and the milk will curdle.
Step 4
Cook it on a low temperature for about half hour until you see the curds separating from the whey.
Step 5
To check if the process is done, take the end of a spatula and gently try to move the curds away from Whey. If you see them fully separated, it is time to switch the cooking process.
Step 6
At this time let everything cool down. The curds will harden a bit and therefore you will be able to get more whey.
Step 7
Using your strainer covered with a muslin cloth, gently strain the curds from Whey.
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