50 liter very sour milk to make 4-5 kg cheese

Warm milk to 50-60 degrees C. (140 F.)

Cheese will coagulate apart from the whey

Take out the cheese, lay in fine cheese cloth and press out excess whey.

Cheese should hang a day or two so all whey runs out. There should just be a cheese mass after. It is important to get the right ripening. Set the cheese in a room at about 20 degrees C. (68 F.) so fermenting will start. Let it stand about two days. Cheese should now be yellowish and have some smell. Place the cheese in a 10 degree C. (50 F.) environment. Place food paper over the cheese so it does not dry out. Turn the cheese every day until the cheese is ready in 1-3 weeks.

Published with kind permission from: Ed Gunderson Creswell