Cheese made with yohgurt

 

Ingredients

1kg yogurt (full fat or low fat)

1tbsp salt

Direction

Mix the yogurt with the salt in a mixing bowl.

Cover the inside of another bowl with a tulip or tulle, so that its edges protrude, and pour in the mixture.

If we try the mixture, and is very salty, this should not concern us because the salt will be left behind as the water evaporates. The yogurt will only hold as much salt as it requires.

Gather the four ends of the tulip-like tray and tie them well with a string so that the yogurt forms a ball that is covered by the tulip.

We fasten the tulip with the yogurt to drain and remove the excess water by tying the two ends of the same string in a wooden spoon.

We must not, under any circumstances, push the tulip. Allow it to drain in the refrigerator for 1 to 2 days (if you are not impatient it is better to let it drain for 2 days).

Remove the pot from the fridge, as well as the tulip. Cut and remove the twine from the tulip and insert the cheese, which is now ready.