For 2 servings:
1 liter of milk
125 grams of natural yoghurt
1.5 tsp. salt (you can more, who loves it) it turns out not much salted
1 tbsp. (25%).
Milk with salt should be heated, but do not bring to a boil. Add the yogurt, stir, add the vinegar, mix well and remove from the plate.
The colander should be covered with clean gauze curd in about 4 layers, pour the curdled milk there (do not pour the whey!), Squeeze the cheese well from whey.
We form the ball from the pressed mass. And put it in the serum, cover with a towel and let it cool.
Cheese in a cup with whey set for 24 hours in the fridge, then drained the whey. Keep in closed plastic container.http://vk.com/feed