It takes about 40 liters of milk to produce one kilogram of Ziger. Today whey is obtained after curdling the milk using rennet and selected lactic acid bacteria. It is then heated to around 90 °C. The precipitation of whey proteins is obtained by lowering the pH, or by adding acid (lactic, acetic or citric). The solid parts are then collected using a strainer and poured into pierced molds in which the product will be left to drain and, therefore, to firm up. The product is ready to sold the following day.
