Cheese Making

Ingredients

• coarse sea salt
• milk

Directions

1. Press the cheese in a vat for 2-3 hours.

2. Remove the cheese cloth and wash it.

3. Place the cheese back in the cleaned vat, folding the cloth over it.

4. Press the cheese again until 5 or 6 o'clock in the evening.

5. Remove the cheese, trim the edges, and rub salt around the edges and on the top.

6. Turn the cheese into the vat without cloth and rub salt on the new top side.

7. Press the cheese again.

8. Turn the cheese in the vat the next morning and again in the evening.

9. After 48 hours, remove the cheese and place it on a dairy shelf.

10. Turn the cheese daily or every 2-3 days based on weather conditions.

11. After about 10 days, wash and scrape the cheeses in a tub of cold whey.