White cheese
Instructions
Pour 100 cl fresh milk into a bowl and keep it for a day next to a heat source.
On the surface will form a layer of cream and milk caglierà.
At this point, pour it in classic forms stamped and then drain the whey.
The forms should be placed in a warm environment with a tarp; If it's winter in a heated room with a heater if it is summer in the Sun on the sill.
Only after 48 hours you can eat or aromatizzarle at your convenience.
