To the best of everyone! Diana Kubasova reveals her favorite Midsummer cheese recipe

Preparation:

Put gauze over the pot

Put the milk on the stove

Beat eggs with kefir and salt

Kefir / egg mass is added to the milk mass when it starts to throw foam and small buns

Continue stirring so that it does not stick to the bottom of the pot

When the whey separates, drain and drain

Add the selected spices, salt to taste and mix thoroughly

The cheese is tightly tied in gauze and placed under load

After an hour you can taste, but it will taste best the next day

“Let it taste good and have a merry swing,” says Diana.