Prep 0 mins
Cook 18 hrs
Found this on a lady named Adriana's blog. She adapted the recipe from Tess Mallos' The Complete Middle East Cookbook. Raw milk has been drank by people for thousands of years without problems. It's delicious.
- Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat.
- Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.
- Slowly pour the rennet liquid into milk, stirring the milk gently.
- Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.
- When set, break up curds by stirring with a whisk and let the curds settle.
- Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips.
- Ladle the curds into the prepared strainer using a skimming spoon.
- Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together.
- Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.
- Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly.
- Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.