INGREDIENTS FOR 350 G OF CHEESE
Unpasteurized goat's milk: 3 liters
Rennet: dose on the package
salt
2 cheese molds diameter 11.5 cm height 8 cm
Heat the milk to 35 degrees
Add the rennet and mix well
Leave to rest for 40 minutes
Cut into cubes of about 2-3 cm. Within 30 minutes, combine the contents of the molds
Wait 15 minutes
Put the cheese in the molds
Within 30 minutes combine the contents of the molds
Leave to rest for 6-12 hours at room temperature
After 6-12 hours, turn the cheese upside down
Leave to rest for 6-12 hours at room temperature
Remove from the mold
Salt one surface and let it rest in the fridge on a cutting board for 12 hours
Turn over, salt the other surface and the sides and let it rest in the fridge on a cutting board for another 12 hours
Leave to mature for 2 weeks in the refrigerator in a closed container by inverting once every 2 days
Dry if needed
After 2 weeks, now leave to mature in the refrigerator on a wooden cutting board for another 2 weeks, turning it upside down every 2 days.
Dry if needed
If mold forms, scrape or wash the surface immediately with a damp cloth
After 4 weeks in total, the cheese is ready
If it is left to mature for 40-45 days it will be even tastier
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