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Recipe Directions

1. place all ingredients into blender, empty bacteria capsules, and discard empty capsule shell

2. blend until creamy

3. pour into glass dish so the mixture is about 1 1/2 inches deep

4. cover with a towel and let sit 8-12 hours in a warm place (80F) until it achieves desired tartness (8-12 hours)

5. place in fridge for 2 hours

6. transfer to a cheesecloth or muslin cloth and strain off whey by squeezing

7. make a ball of cheese in the cheese cloth and squeeze all excess water out

8. keep in cheese cloth and leave a bit at the ends so it can be hung over the sink or over a container to catch excess drainage

9. dry for a day- the dryer the better

10. store in fridge. it's best after 4-6 days storage. will keep several weeks

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