Cow’s milk cheese

Directions

1. Heat the milk until it reaches a moderate temperature, then add the herbal infusion (which should have been steeping for several days). ⏱ ≈ 10 min
2. Let the milk sit while the cheese is cooking. ⏱ ≈ 20 min
3. The next day, crumble the cheese with your fingers and let it rest for a few more hours. ⏱ ≈ 20 min
4. Next, fill the mold to remove any remaining liquid. ≈ 3 min
5. Once thoroughly dried, transfer the contents of the mold to a dish and crumble them again. ≈ 3 min
6. Once you’ve done that, fill the mold again. ≈ 3 min
7. The movements are very important at this stage: press the cheese into the mold with your hands. ≈ 3 min
8. Allow it to dry for seven or eight days in a cool, not too humid, and well-ventilated place. ≈ 3 min
9. In the meantime, be sure to check it regularly. ≈ 3 min
10. Consume it when it is tender. ≈ 3 min
11. Category: Gastronomy of the Alt Urgell ≈ 3 min