Cheese Yeast (Cheese Rennet) 45ml

Cheese Yeast (Cheese Rennet) 45ml

• Place the milk in a pot on the fire, without reaching a boil,
• So that it reaches a degree that the hand can bear, so that the bacteria in it do not die, so that the milk does not ferment.

• Put the puffer after breaking it down in the amount of milk and stir well until dissolved.

• Place the yeast solution over the milk, stirring constantly, and the milk curdles into a single mass. Place the container after covering it with a clean cloth in a warm place, so that it collects more, forming a more coagulated lump.
• Place the cheese formed on top of the bowl in a small cloth and curled and sealed, repeat the process until the amount of cheese is finished.
• Place the balls in the cloth in a colander and put weight on top of them to get rid of excess water in the cheese.
• The operation lasted for 4-6 hours and then lifted the weight off it.
• Place the cheese balls in a bowl after unscrewing the cloth, sprinkle with salt over them and store in the refrigerator.