to speak, instant food, very often our students take it with them to other cities, yes, tuina, yes,s, most likely, manufacturing technology... mozzarella and this cheese are very similar and now you can go out and see everything with your own eyes, fortunately you didn’t have to go far, pour milk, about 7-8 liters and add whey, now you need to curdle it here, right here the cheese has already appeared, so what next? here let me show you, so show me, show me, here we take them and like this, yes, we squeeze them, like this, here , so that they become one, unite with each other, of course, i can’t believe that everything is so fast, we literally work for 5 minutes, we already have cheese, now we separate the water, here ’s the whey, uh, like, pour it here, yeah, come on, with all our might. so we connect, yes, we squeeze, we squeeze the whey of this cheese, yes, yes, yes, that’s it, now that’s it, we need to stretch out the cheese, like mozzarella, with our hands, like this, like mozzarella, we also do it in italy, we’re just cooking to temperature, everything starts to melt, and we’r