👨‍🍳 Instruktioner

1. 1

   Gently heat the airag in a large pot over low heat. Do not boil. The goal is to encourage the solids to separate from the liquid.

   💡 Proffstips: Stir occasionally to prevent scorching.
2. 2

   Once the curds have formed and separated from the whey, carefully ladle the mixture into a cheesecloth-lined colander or fine-mesh sieve set over a bowl.

3. 3

   Allow the whey to drain for at least 30 minutes, or until the curds are relatively dry. You can gently press the curds to extract more liquid.

4. 4

   Transfer the drained curds to a clean bowl. If desired, mix in salt.

   💡 Proffstips: The curds should be crumbly at this stage.
5. 5

   Roll small portions of the curd mixture into bite-sized balls. The moisture content will determine how well they hold their shape.

6. 6

   Place the cheese balls on a clean plate or tray lined with parchment paper. Dry them in a warm, dry place, or in a very low oven (around 50°C/120°F) with the door slightly ajar, until they are firm and hard.

   💡 Proffstips: The drying time will vary depending on humidity and desired hardness. They should be hard enough to store for extended periods.