Homemade fresh cheese
Raw whole milk (farmer’s, if possible)
Cheese ferment (rennet)
Gauze or cheesecloth
A stone or something heavy
Pour the milk into a saucepan and heat gently. When it reaches a temperature of 35-38°C, remove from heat. Whisk in the yogurt and fermet. For 1 liter of milk add 4-5 drops of fermet and 1 tablespoon of yogurt. Leave for 30 minutes to coagulate the milk.
Using a knife, cut the “jellied” milk into squares. Transfer everything in a gauze or cheesecloth, gathering all the ends to form a bag. Suspend it above a sink or container to let whey drain off. A few hours later, put the cheese with his bag in a rectangular wooden mold (specially for cheese), where the bottom allows to drain off the remaining whey. In the absence of such a mold (as in my case), put the bundle on a smooth, clean and tilted surface. Cover the cheese with a small cutting board or plate and put on a weight (a stone or a marble or brass mortar). However, do not choose something too heavy. The cheese needs to preserve some of its moisture. Let stand for 1 night.
Store the fresh cheese in the fridge and use within 3-4 days.