1,5l whole milk
1 beaten egg
1 tablespoon caraway seeds
1 tablespoon chopped dill
Pinch of salt
1 teaspoon citric acid

Heat milk slowly on low heat until it bubbles slightly and steams. Do not boil! Stir in citric acid. Continue stirring until the milk separates. Add caraway, dill, and salt, heat a little longer. Stir in the beaten egg, mix.  Remove from heat and strain through a sieve above a large dish, lined with thin cotton or several layers of gauze. Put a plate on top of the curds that remain in the strainer, place a weight on it. Leave overnight. The result will bring 150-200g of Midsummer cheese.