Domowe Sery półtwarde wykonane Bez Prasy z 18 l mleka - Praktyka u Praktyka

I made four homemade cheeses in different flavors from 18 liters of milk. They have a firm texture, even though I made them without a cheese press. So much goodness in one evening, and even more, because I also made ricotta. Homemade cheese is an exquisite creation. Cheesemaking is a passion that I wholeheartedly recommend. Practice with a Practitioner. I make homemade cheeses and I encourage you to do the same. I got the milk amounts a bit mixed up, sometimes saying 16 liters and sometimes 18 liters. I used 18 liters of fresh milk from the store and added a small amount of UHT milk (about 0.5 liter) to the whey before making the ricotta. Sorry for the confusion.