Ingredients

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

Preparation

1. Insert 1.2 lt of milk, the salt, the well-crushed garlic clove, and all the other aromas (herbs) into the cheese maker's container.
2. Add the yogurt to the milk and mix well.
3. Insert the cheese basket; the aromas must remain below the basket and well-compressed so that the product can be properly covered with the lid during cooking.
4. START PROGRAM 2 “FAST 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 running the recipe anyway).
6. At the beep of the “UP ARROW” light, remove the basket and press OK.
7. Let the basket drain on the machine until the “END” light beeps (30 minutes), or until the desired consistency is reached.
8. Store in the fridge for a maximum of 5 days.