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Ingredients for 4 people: 2l of milk the peel of a lemon vinegar honey walnuts pine nuts


To make the fresh cheese boil the milk with the lemon peel for 10 minutes and then leave it to cool until it is at 70ºC, which is the right temperature to curdle it. To do this you can slowly add vinegar until the milk curdles or use rennet. Then allow it to cool, the longer the better. In this way the cheese will soak up the buttermilk and have a softer taste. When the time is up, remove the lemon peel, drain the fresh cheese and put it into a special mould to dry it until all the water has come out. It can be served with honey and decorated with pine nuts and walnuts.

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