Pyshtak

I once read about Mongolian cuisine in a magazine. Since I'm a keen person, I wanted to try to cook something. And I started with the simplest-cottage cheese pyshtak, it is not sour like our cottage cheese, but it is very airy and soft. Those who have small children will love him, I'm sure of it. After all, it can be mixed with fruit and jam. But this food is perfect for those who like spicy or smoked. because it is a universal cheese. And it can be eaten in any form.
We will need milk milk, the more the better. But you can do three liters for a sample. If possible, of course, buy homemade, the fatter it is, the more delicious the cottage cheese will be, and the output will be much greater.Put it on the fire when it starts to boil, pour in a large stream of cold, just ice serum. Milk begins to curdle and such ribbons are formed. They need to be taken out and either flagella or just pigtails should be molded from them. Then dry it. Many people smoke it, but this is of course in the presence of such a device.