Goat's milk cheese with pepsin

1. Pepsin is diluted in a small amount of cold water. Pour the milk into a saucepan, send it to the fire, heat it up to 35-37 degrees, then pour the dissolved pepsin into the milk, wait for the formation of a clot.

2. After about 35-40 minutes, the clot is ready, cut it into small cubes with a skewer, send the pan to a very low heat, heat it up to 40 degrees, not higher. Periodically mix the mass so that the serum separates better.

3. When the grain becomes elastic, and this will happen no earlier than 50-60 minutes with constant heating and stirring, we put it in a form lined with gauze, salt.

4. Place the mold in a larger bowl, cover it with a lid smaller in diameter (you can take a flat plate), install the load. Leave for 45 minutes to drain the serum.

5. After the specified time, carefully remove the cheese from the mold, turn it over to the other side, salt it again, cover it with the same lid, set the load twice as heavy as the first one.

6. After two hours, the cheese can be taken out and eaten, or you can leave it in the refrigerator for two days to ripen.

Eat for health!