Queso Paraguay🇵🇾🧀 (paso a paso)

Making Paraguayan cheese is very easy and delicious!! I want to show you how to make homemade cheese in Paraguay with animal rennet. Five liters of fresh cow's milk yields 1/2 kilo of cheese, and ten liters yield 1 kilo. It's recommended to use warm milk (45 degrees Celsius) as it curdles faster. Straining and letting it dry in the refrigerator with salt helps it dry more quickly. Note: Carton milk works, but the texture is different because it has already undergone a long pre-cooking process (if possible, use fresh cow's milk). I look forward to answering any questions in the comments ❤️