(with English translation)
3 l fresh goat milk
3 tbs fresh yogurt
2-3 tbs dissolved rennet
salt on your taste
-warm goat's milk to 30°C; remove it from the heat and mix with the yogurt ;
-cover it and let it stand at room temperature for one hour
-add the rennet and mix
-let then sit covered overnight at room temperature.
-cut the curd by starting from one side to another one and cut must be done straight down
-turn the pot 90° and repeat all the cuts.
-with a clean hand reach the curds and gently stir it
- cut the curd in cubes and let then the cubes stand for 10-15 minutes
-using a handkerchief, dreined off the whey pouring the curds into; save some from the whey for making later the brine; let the cheese in the handkerchief till no more whey drains out;
-place the drained curds into a bowl and mix it with salt
-press the cheese into a mold or in that special press you have
-cover it with a clean handkerchief and place some weight on top of that; let to sit it overnight
-mix the whey (from before) with salt; stir to dissolve it and, then let the brine sit out at room temperature, covered, for 12 hours (or, it better be a day); pour the brine over the
cheese setted into a jar and cover it; you must store it in a cold place
-the cheese will become drier and more easily crumbled with time.