Cheese

Ingredients

• milk
• rennet
• coarse sea salt

Directions

1. Warm the milk until it is just below boiling.

2. Add enough rennet to curdle the milk and cover it.

3. Let it sit until the curd is formed.

4. Press the curd down with a skimming dish and keep it covered.

5. Fill a vat with the curd, squeezing it tightly with your hands.

6. Line the vat with cheese cloth before filling it.

7. Once filled, cover the curd with cheese cloth.

8. Salt the curd after the whey has drained.

9. Place a board under and over the vat and press for 2 hours.

10. Remove the cheese, cover with fresh cheese cloth, and press for another 10 hours.

11. Salt the cheese all over and press it again for 20 hours.