For my first post I will try to explane on which way I am making skuta or pujina of goat milk... I took a gold medal on national competition of small breeders month ago... It is very soft and tasted.
Filtered whey, should be heated very slowly and just before it comes to a boil. When it become broken in that moment should be removed of fire and leave it for couple minutes. With a slotted spoon, ladle out the skuta into the prepared colander or skuta forms...leave it for couple hours..and then .....
In my production I use only NON PASTEURIZED milk and for now any type of cultures