How to make
The cow's milk is poured into a deep pot. It is best if the pot is new and it should be used only for the preparation of dairy products. There is always a danger, if used for something else, that it gives some residual odor to the milk.
The already poured in the pot milk is put on the stove and heated to 100°F (38 degrees). If you do not have a cooking thermometer to measure it accurately, check with your finger. If your finger can stay in the warm milk without moneyyou getting burnt, this is the right temperature.
Turn off the heat and add the cheese yeast to the milk. The drops are determined, depending on the quality. I used a yeast, which is not very strong and I put 10 drops per liter of milk. Then be sure to mix with a wooden spoon.
Remove the milk from the heat and cover it with a lid. The whole pot is wrapped with two kitchen towels. The curdled milk is left for 120 minutes.
Then it is unwrapped and cut into small pieces with a knife. Put the lid back on so that the cheese does not become dusty and leave the whey to settle for another 60 minutes. Then the curdled milk is poured into slightly moistened cheesecloth and it is tied.
Allow the whey to drain from the cheese. It's best to be left all night.
The next day, the homemade cheese is removed from the cheesecloth and rolled in sea salt. It only absorbs the required amount. The cheese knows how much salt it wants.
Wrap it in a bag and put it in the refrigerator. After 5-6 hours, the salt melts and the cheese hardens.
The homemade cow's milk cheese is ready to eat.
