Ingredients:
5 Kg full cream milk
200 g food salt
1 cup liquid fat
How to prepare :
Dilute the salt in a quantity of milk and add the rest of the milk and then put it in the milk container and then in another vessel wider water temperature higher than the milk temperature and the temperature between 95 to 105 degrees, when reaching this degree add the amount of rennet dissolved in a small amount of cold water Turn the rennet well with a spoon
During the addition of the rennet and leave after it to be tapped and this takes about 3 hours and when they eat the milk, mobilized by filling in a piece of gauze and tie the ends in the form of a stick and then tie the umbilical in the tap and tighten the band from time to time to drain the straw and then bring the cheese mat sterile Quraish and Put the half of the mats a quantity of cheese and the remaining half covered with cheese and then put on the weight of a wooden and on the second day after freezing cheese jugs mat and cut the cheese to enter the refrigerator to cool.
Ingredients:
full-fat milk
Very little amount of tablet touch (provider in pharmacies)
salt
How to prepare :
Heat whole milk, such as sheep’s milk when milked, and like breast milk. Dip a piece of the touch with a small amount of milk in a cup by finger because it is considered stiff, not melt with the spoon, add the touch on the milk and stir well. In a manner
Cover the milk in a blanket for about an hour and then open it to check if there is a small amount of water on the face of the milk.
Prepare several pieces of white cloth in the form of small squares and then put inside each piece of cheese and add the cloth well and set aside.
Then put the pieces on a piece of wood or what you have and then put a piece of wood over the disks and then put on the piece of wood, a rather heavy weight, such as a set of salt bags until the cheese gets rid of water.
Leave it for an hour and then remove the gauze pieces and sprinkle with salt on the cheese and keep it in the refrigerator.