Cheese to be produced and eaten fresh, simple, and tasty that can also be stuffed as we please, with all kinds of aromas and spices.

From four liters of milk, we will obtain two forms of cheese of about 350/450 grams, it depends on the quality of the milk.

INGREDIENTS:

4. Litres of fresh pasteurized sheep milk
100 g. Yogurt 2
60 g. Salt
1.6 ml. Animal Rennet or 0.5 ml. of Vegetable Rennet.

PREPARATION:

We start with raw or pasteurized milk ① (4 litre), we add the yogurt ② (2% – 25 g. per litre) 100g., the spices ③ (1 Congo pepper) and we slowly bring it to 38 degrees.

We leave it to act for 10 minutes ④, we remove the congo pepper, than: first we add the salt, in the order of 1.5% (15g. for litre) of the milk volume 60g. in total ⑤, stir for 30 second to allow the salt to melt, and now we add liquid calf rennet (1: 10.000, in the order of 0.4 ml per liter of milk) 1.6 ml in total ⑤.

We mix well for 20/30 seconds, than place the lid back on the pot, keep the temperature at 32/35 C, and wait about 30 minutes to make the first cut into 3 cm * 3 cm cubes ⑥; let it rest under the whey for 15 minutes and make the second hazelnut cut (1.5 cm * 1.5 cm cubes) ⑦ and let it rest for another 10 minutes, alwais with the lid on the pot.

At this point, transfer the curd in to the cheese mold ⑧, and then on the tray to collect the dripping of the whey during stewing ⑨.

Stewing in the oven at 30/35 degrees and very high humidity (cover the cheese mold with a food plastic bag to create umidity) ⑩ for 3 hours. Turn the cheese mold every 30 minutes during this time ⑪.

At the end of stewing, 2 hours at room temperature (20-25 degrees), always covered with a food plastic bag, to keep the humidity; than turn the cheese mold again and leave for another 2 hours ⑫ in fridge, and the product can be eaten.

If you want to keep it for 2 or 3 days, pack it in parchment paper ⑬ and put it in the fridge in the lower part.