@Milan1999 8 August 2021 more from that month

Recipe for traditional homemade cheese Components: 4 liters of fresh whole milk 1 tablespoon rennet so Preparation: 1. Our advice is to start making cheese in the evening. This is exactly how our grandmothers worked, so it is probably the most practical, but of course it is not obligatory. 2. Heat the milk a little in the pot, just enough to be lukewarm, then add the rennet and stir. Cover the pot and let it stand overnight, so the cheese will be made while you sleep. 3. In the morning, when you wake up, the milk will be curdled, you just need to strain it through gauze and make sure that all the thick contents remain in the gauze. Tie the ends of the gauze and hang it to drain all the whey well. For hanging, use a wooden stick that is longer than the width of the bowl in which the cheese will be strained, so that it can be placed on the upper edges of the bowl (as in the picture). For that, you can comfortably use the same pot in which the milk stood overnight. Save the whey as well. 4. Leave the cheese to strain for a few hours, and then transfer it all together with the gauze to the strainer and put something heavy over it (for example, a sherpa with water), so that it drains even better. Another hour will be enough for that. 5. After that, carefully remove the cheese from the gauze and place it in a deep bowl, slightly wider than the total width of the cheese. You can press it a little more from above so that some more whey comes out of it, so cut it into medium-sized cubes. Do not cut it into too small cubes so that it does not fall apart, because it is a young soft cheese. 6. Salt the cheese to taste. 7. Add salt to the whey, boil it and leave it to cool completely, then pour it over the cheese. 8. Cover the dish and leave it at room temperature for at least another 12 hours. If you want your cheese to be firmer and more mature, you can leave it to "boil" for longer. 9. Occasionally you can try the cheese quite freely, because it is your personal creation, so when you judge that it has reached the hardness and taste to your liking, transfer it to the appropriate container in which you normally store the cheese and that is the end of the process. Drizzle it with whey and keep it in the fridge until you eat it for sweetness. * * * That would be a classic recipe for traditional homemade cheese, and if you follow this instruction, you can't go wrong and you will get about 800 grams of cheese. If the taste of your cheese is not exactly the same as the one made by your grandmother, aunt or neighbor, know that it is not so much up to you, but up to the milk. The taste of the cheese will vary depending on the type of milk from which it is made. Cheeses from mountainous areas are significantly different from cheeses from lowland areas, because the green vegetation on the meadows where cows feed is also significantly different. And whether one or the other cheese is better, it's just a matter of taste and nothing more.