Two variables determine the result when making white cheese at home: the temperature during culturing and the weight placed on the curds. Too little weight leaves the cheese wet and crumbly; too much makes it dry and firm. In the Thrace-style method, the cheese is removed from its mold and aged in brine, where the salt gradually works its way through.
Heat the milk to 32°C / 90°F. Dissolve the rennet in half of a 200 ml measure of lukewarm water, pour it over the milk, and stir a few times. Cover the container and let it stand undisturbed for 90 minutes.
The curds are ready when a knife inserted into them leaves a clean cut and clear yellow whey fills the slit. Cut them into 3 cm squares and let them rest for 15 minutes; whey will begin to separate along the cut surfaces.
Transfer the curds with a slotted spoon into a cheese mold lined with cheesecloth. Gather the ends of the cloth on top and place a weight equal to twice the weight of the cheese over it. Do not add the full weight at once: start with a light plate, then add the rest after a half hour.
Remove the rested cheese from the mold, unwrap the cheesecloth, and cut it into 6 cm cubes with a sharp knife. If the edges crumble, it was underweighted; if the cheese is dry and firm, it was overweighted.
Dissolve the rock salt in boiled and cooled water. The brine is ready when a raw egg placed in it floats with an area about the size of a coin visible above the surface. Arrange the cheese cubes in a glass jar and pour in enough brine to cover them.
If using raw milk, heat it to 65°C / 149°F for 30 minutes before culturing, then cool it to 32°C / 90°F. The molded cheese rests under weight for 12 hours, then ages in brine in the refrigerator for at least 1 week; after 1 month, its flavor becomes noticeably sharper. Allergen: Contains milk and dairy products according to the ingredient list. Check product labels for other allergens in packaged ingredients.
Ağırlık koyma süresini uzattım ve peynir sert oldu. İki saat yeterliymiş, sonra salamuraya almak gerekiyor. Salamuranın tuz oranını tutturmak da gerekiyor, az tuzlu salamurada peynir bir haftada yumuşayıp dağıldı.
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