ANIMAL RENNET

1) Warm up 5 liters of raw milk to 75 ° C, wait 1-2 minutes and cool to 35 ° C quickly.

2) 1 dessert spoon of rennet, add half a cup of drinking water, stir and allow to thoroughly disperse slowly adding the milk.

3) Cover the pot and wrap it well so that it does not lose its heat. Wait 30-40 minutes until a tight, elastic clot is formed.

4) Cut the formed clot into pieces of 1 cm each with the help of a knife. Wait 30-40 minutes for water to decompose.

5) Heat the clot slowly by stirring slowly to 35-37 oC to allow quicker separation of the clot water.

6) Tighten the mouth of the throat, which has been thrown away, into the filter cloth.

7) Put about 1.5-2 kg weight on it. In 2 hours, reverse the cheese and apply pressure for 4-5 hours. (If it is kept longer, a harder cheese is obtained)

8) After the cheese juice has been thrown out, add the brine and leave for 1 hour.. Brine must cover the cheese surface. Brine Preparation: Boil 2 spoons of 1 tbsp of boiling water to the table and add to the boiling salt.. The amount of salt in the brine determines how salty your cheese will be.The recommended amount is 500 gr. 1 liter of cheese. Brine must cover the cheese surface. Always keep your cheese in brine.

9) Keep your cheese in the fridge. You can reduce the salt by passing the cheese through hot water. Enjoy your meal!