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Do not disturb the pot or stir for 30 minutes. (1.27cm) cubes, and then let them sit for 15 minutes while stirring intermittently. wide (2.5 to 5cm) and place them in water at a temperature of 180F (82C). Use wooden spoons to stretch and turn the curd until it is stretchy. After a period of 24 hours, take the cheese out and let it dry.
Pour the milk into a large pot and heat until it reaches 90F (32.2C). Add the yogurt and keep the heat at a constant temperature for 15 minutes while stirring. Put the rennet tablet in the pot and continue to mix for about 4 to 5 more minutes. Cover the pot and continue to keep the temperature constant. Chop the curds that have formed into 1/2 in. Raise the temperature gently to 118F (47.7C) over the next 45 minutes, then let the temperature remain at 118F (47.7C) for a constant 15 minutes. Reserve the whey, and put the curd into a flat, warm pan and turn it over every 15 minutes for a total period of 2 hours. Cut the curd into strips that are 1 to 2 in. Take the curd out of the hot water and form it into a ball, then place it in water at a temperature of 40F (4.4C) for about 1 hour. Make a salt brine and place the cheese into it. Finished.