Some of My Cheese-making Methods

Ingredients

• milk (sweet and pure)
• coloring (for rich color)
• diluted rennet
• coarse sea salt (to taste)

Directions

1. Ensure cleanliness in the factory and among cows.

2. Allow morning milk to cool before mixing with evening milk.

3. Heat milk slowly to 85°F (29°C).

4. Add diluted rennet and mix for about 5 minutes.

5. Let curd form for 25 to 35 minutes.

6. If curd floats, remove whey and add warm water to adjust acidity.

7. Heat curd gently, not exceeding 85°F (29°C).

8. Once whey is drawn off, cool curd slowly to 85°F (29°C).

9. Add salt in proportion to rennet used.

10. Press curd for 4 to 6 hours, then dress and press again.