White cheese with spices

Preparation steps

• Preheat pasteurized milk to be lukewarm. Remove the pan from the stove. Pour rennet / may in lukewarm milk, in the amount as written in the instructions for use. Stir and leave for 3/4 hour to form a lump. Then cut the pear with a thin wooden stick, lengthwise and crosswise, into 1x1 cm cubes. Stir gently with a wooden spoon and let it stand for another half an hour.
• Place a thicker woven thin linen / cotton cloth or two layers of cotton gauze in the strainer. Place the strainer on a 5 liter pot. Grasp the pear with a slotted spoon and slowly pour it into the strainer. Allow the whey to drain for one hour. Then, lightly stir the pears with a wooden spoon, still adding the desired amount of spices or spice mixture. From the canvas, shape a bag with a pear and hang it on a stick. Place a bowl underneath into which, by self-pressing the pears, the rest of the whey will drip for the next six hours. Then, place the bag with the pear (now called the lump), unopened, in a hollow mold (placed above a suitable container) and load it with a wide weight of 2.5 kg. So let it stand for the next twelve hours. (If you want to get a drier cheese, then, occasionally, press the set weight with your hand.)
• The next day, remove the weight from the cheese, take it out of the mold and unroll the canvas. Cut the cheese into slices, arrange them in a bowl, salting each row with coarse salt. Pour the short-boiled and cooled whey over the salted cheese.
• Save the remaining whey and use it every day as a chilled, invigorating, protein-mineral-vitamin drink.
• Every week, pour the liquid from the cheese and pour a new, pre-boiled, cooled brine with 10% table salt. Let the cheese ripen as needed.
• The yield / yield of cheese, from 5 liters of milk, ranges from 715-850 g, which depends on the length of ripening and the weight of the weight during pressing.