5 liters of milk
1 tablespoon of salt (or to taste)
1 spoonful of good quality rennet
5 liters of milk
1 tablespoon of salt (or to taste)
1 spoonful of good quality rennet
Heat the milk slightly
Tire from heat and combine the rennet and salt
Wait for it to form a large curd
When it's about to separate into curds and whey, cut the entire mass and let it rest for 2 hours or so
When the curds have separated from the whey, place them in a fine-mesh strainer and allow it to drain well
Put the curds that are in the strainer into a plastic cheese mold with a grid underneath
Let it drain overnight
The next day, you'll be ready to enjoy delicious fresh cheese
It doesn't have much durability, though - it's best consumed soon.
