Ingredients

• 1.2 lt milk (all types of milk are fine: fresh, UHT, lactose-free)
• 625 gr yogurt (5 pots) (both whole and low-fat are fine)
• 5g of salt
• 1 well-crushed clove of garlic
• 1 teaspoon of dried oregano
• 1 sprig of rosemary
• 2 sage leaves
• 2 crushed chillies

Preparation

1. Insert 1.2 lt of milk, the salt, the well-crushed garlic clove, and all the other herbs into the cheese maker's container.
2. Add the yogurt to the milk and dissolve well.
3. Insert the cheese basket. The herbs must remain well crushed beneath the basket so that the product can be closed properly with the lid during cooking.
4. Start program 2 “QUICK CHEESE”
5. Ignore the beep and the turning on of the RENNET light (you can press OK to turn it off, but the machine will continue to execute the recipe anyway).
6. When the “UP ARROW” light beeps, remove the basket and press OK.
7. Allow the basket to drain on the machine until the “END” light beeps (30 minutes), or until the desired consistency is reached.