1 l of sheep's milk
1 teaspoon of rennet lamb
1/2 Cup of water Ortigas
Salt

Heat sheep's milk and salt according to taste. When has cooled, put the cream in a Cup. Place many ortigas in a sieve and pass the milk to remove impurities. When the milk is temperate, add rennet lamb mixed with water and passing it by a cloth. Stir the milk and quickly distribute in cups or in an earthenware dish. When milk has solidified, spread over cream withdrew at the beginning. Can be sprayed with honey or sprinkle with sugar.