Reader is for reader. Milk, curd, cheese.

 We are keeping lots of cows, and on our table are lots of natural products having as fresh curd, fromage, but cheese also we like, but never heard about his to cook. We are interesting in cooking a home cheese.

And home cheese cooking, as reader answering you of good squeezed curd rubbing through sieve, and cooking ten min in fresh milk, after drains mass in bag of gauze, after to hang a bag  or put under stone. And when liquid will drain and I am taking 500 gr of butter oil as for 2 kg of curd, 8 eggs, salt by taste. Warm all, mixing all with spoon till a same mass.After am all mixing with curd  and again to cook on weak fire. Cook cheese till his easy remove from a pan bottom, And keep cheese as open, in cold place, sprinkle with salt. And if you are enjoying spongy  cheese, thus on top put a soda pinch.