| Step | Photo | Duration |
|---|
| 1 | Heat the milk to 35-38°C, add the bacteria, mix well and let it rest for 1 hour. |  | 01:00:00 |
| 2 | If we sterilized, we add calcium chloride. Add the rennet, mix and let it rest for 45 minutes. | | 00:45:00 |
| 3 | Cut the curds to 2-3 cm in size and wait 5 minutes. Break the cheese into 1-2 cm pieces. |  | 00:10:00 |
| 4 | We keep the temperature at 37-42°C for one hour and stir occasionally. | | 01:00:00 |
| 5 | We get out the whey and combine the cheese together. |  | 00:10:00 |
| 6 | Let the curd rest for 3-4 hours. | | |
| 7 | Place the curd in water at 82-85°C until the curd becomes elastic. |  | 00:15:00 |
| 8 | We form loaves and put them in 10% salted cold water for 5 minutes. |  | 00:15:00 |
| 9 | Place the loaves in a slightly salty brine. |  | 00:05:00 |
