The milk is heated to a temperature of 32 degrees. To make the leaven. The starter should consist of a mixture of mesophilic and thermophilic starter cultures. Mesophilic must be neirometabolicescie and thermophilic contrary aroma forming starters, which should enter bulgaricus. If You have no special starter cultures for cheese, use sour cream and natural yoghurt (6 litres 3 tbsp sour cream and 3 tbsp of yogurt). If the milk is pasteurized, to make calcium chloride. Leave for half an hour. Add rennet. Leave for 45 minutes for clot formation. Check for clean break, if it is not reached, leave on 15 minutes. Cut into cubes with the size of the edge 1-2.5 see Leave for 5 minutes.

Whisk to break up the clot into smaller pieces. Leave for another 5 minutes.

Slowly, stirring, to heat the curd up to 49 degrees. Heating should take 30-45 minutes.

Drain one-third of the serum. Stir for another 20 minutes.

Leave the curd for 20 minutes. Then drain the whey. Put the cheese mass in the basket. You can leave sopressatta, have a bit of pre-pressing a small load.

After 20 minutes flip the cheese

Heating the serum to 70 degrees. Put a basket of cheese. Leave for 1 hour.

Remove the basket from the whey and leave in a basket at room temperature for 24-40 hours.

Removing the cheese from the basket.

To prepare the brine. Structure of the cheese is very dense, so it is necessary to pickle for 12 hours. In the middle of the process of salting to turn.

This cheese is matured for 4-12 months. You can solder in a vacuum package