YELLOW CHEESE WITH DRIED TOMATOES

Products needed:

3 liters of fresh milk

5 grams of citric acid

2 tbsp. salt

50 g of Serena dried tomatoes

Method of preparation:

Put the milk in a pot, but don't mix it! Soak the dried tomatoes in warm water to soften them and peel and cut them. Put the milk on a moderate heat. When the milk begins to foam and rise, then just before it begins to boil, add the lemon juice and mix, the milk curdles and looks like curd. Stir for a few minutes and leave the pot aside, so the milk will release its whey, the color of the contents in the pot should be yellow. Add the dried tomatoes, mixed with a little salt and pour the cheese into a colander and cheesecloth to drain, pressed with a weight. Thus, with the weight, the cheese stays for at least 30 minutes. Then wrap it in plastic wrap and put it in the fridge for about a day or two!