Preparation

The milk is placed in a wide-mouthed plastic container and left to rest for 24 hours.

After 12 hours of being at rest, stir the milk and let it rest again.

after 24 hours the milk has a white mass on top and a greenish-yellow water (spiche) at the bottom; with a cauldron the spiche is separated. When it is finished, we remove the spiche, take the milk solids to the blender, add the salt there and continue blending until there are no lumps.

the serum accompanies all meals.

Ingredients

  • 3 liters of pure milk (unpasteurized)
  • 2 tablespoons of salt