Milk is coloured with saffron and warmed to around ; enough rennet is added to coagulate in 20 to 30 minutes. The curd is cut into pieces the size of hazelnuts and is heated, while stirring, to .
To make cheese, milk is infused with saffron and warmed to a particular temperature.  The addition of rennet causes coagulation within 20 to 30 minutes. The resulting curd is then cut into hazelnut-sized pieces and gently heated while being stirred.