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Fresh Cheese “Katak”<br />
Ingredients<br />
1 l cow’s milk<br />
2 tbsp of Lactobacilus bulgaricus<br />
(yoghurt-producing bacterium)<br />
1 tsp of yeast<br />
White cheese<br />
Preparation time<br />
12 hours<br />
Serves<br />
4<br />
Method<br />
1. Simmer the milk, increasing the temperature<br />
gradually until it reaches 37-38˚C in order to<br />
prevent it from curdling.<br />
2. Once the temperature has been reached, mix<br />
all the ingredients together. It is better to stir<br />
them by hand than use a mixer.<br />
3. Refrigerate for at least 12 hours at 0˚C to<br />
4˚C.<br />
Tip<br />
When serving, the dish can be mixed with white<br />
cheese.<br />
Or you can serve it with fresh fruit or homemade<br />
jam to make a delicious and healthy dessert!<br />
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