Prepare from late July to early September. Milk is warmed in a saucepan and added to it rennet. Leave on low heat until the clot. Pour into the cheesecloth strainer and drain at least one day. Put it in a deep pan or tin Karavanke and stir constantly with a wooden spoon over high heat until melted. Then flour was added. The mixture is stirred constantly, until thickened. Sweetened with sugar, stir and remove from fire.