Pressed Fresh Cheese

Ingredients

• 3 gallons milk
• 2-inch square piece rennet
• ½ pint water
• fine salt

Method

1. 1 Strain warm milk into a tub.
2. 2 Soak rennet in water for several hours, drain, and stir into milk.
3. 3 Once curd forms, cut it and cover with a thin linen cloth.
4. 4 Dip off rising whey with a saucer.
5. 5 Transfer curd to a cloth-lined cheese hoop and fold cloth over top.
6. 6 Press with a heavy weight for 6-7 hours to drain whey.
7. 7 Remove from press, rub with fine salt, and store in a dry dark place.
8. 8 Flip cheese twice daily; ready to eat in less than a week.