Ingredients
3 lt full fat cow's milk
1 lt sour milk
40 gr black truffle Tuber Aestivum
3 tbsp. white vinegar
3 tbsp. coarse salt
Pepper

Procedure
Put the milk in a saucepan and start boiling it. Once the temperature reaches 48 degrees Celsius, add the salt, pepper, sour milk and white vinegar. Stir constantly so as not to stick to the pot.
Add the black truffle Tuver Aestivum and continue to stir. In 3-4 minutes it will start to coagulate and small pieces will form on the surface. This is the curd, the initial stage of the cheese.
Continue cooking, stirring until 80-85 degrees Celsius. The curd has become longer and has formed a dense layer on the surface.

Turn off the heat and with a slotted spoon transfer the curd to a tulpan, or thick tulle, or cheese pan (with holes to drain). Drain the remaining material in the pot.
With the tulip, we give a round shape to our cheese, pressing and draining gradually until as much liquid as possible is removed.

Let cool, and voila! Our soft cheese is ready. Good appetite!