Two things distinguish kashar from fresh cheese: the curds are kneaded and stretched in hot water, then the shaped cheese is aged for months. In Kars, cool cellars allow it to age for up to half a year, developing its slightly astringent flavor during that time. Homemade kashar can be eaten after three months, but the longer it ages, the deeper its flavor becomes.
Heat the milk to 33°C / 91°F. Dissolve the rennet in lukewarm water and pour it in, then stir a few times. Cover the pot and let it stand without moving it.
The curds are ready to cut when a knife leaves a clean split. First cut them into 1.5 cm cubes and let them stand for 10 minutes. Then heat the pot very slowly to 38°C / 100°F, stirring occasionally; the curds will shrink and firm up.
Transfer the curds to a cheesecloth-lined strainer and let the whey drain away, then rest them under a weight while still wrapped in the cheesecloth. This rest allows the curds to acidify, which is what makes them stretch.
Slice the rested curds and place them in a wide bowl. Gradually pour over hot water at 75°C / 167°F and knead with a wooden spoon. The kashar is ready when the mass stretches to about a handspan without breaking and has a glossy surface. If it does not stretch, the water needs to be a little hotter.
Fold the stretchy mass over itself and gather it without leaving air pockets. Press it firmly into a round mold lined with cheesecloth. The surface should be smooth; mold can grow through any remaining cracks during aging.
Dissolve the rock salt in 1 liter of boiled, cooled water. Brine the kashar after removing it from the mold, then move it to age.
Let the shaped kashar rest at room temperature for 24 hours, then brine it for 12 hours. Only after that, age it in a cool place at 10–14°C / 50–57°F for at least three months. Turn it once a week during aging and wipe the surface with a damp cloth. Allergens: Contains milk and dairy products. Check packaged products for other allergens on the label.
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