Date: 07 Jun 2023
3 liters of cow's milk
60 g of dried Serena black cherries
15 drops of cheese yeast
18 drops of Calcium dichloride salt
Method of preparation:
Fresh milk is heated to 70 degrees and then cooled to 30 degrees. When the milk is pleasantly warm, add the drops of yeast. There are recommendations on how much to put on each package of yeast. Mix well and add the dried cherries. The pot in which the cheese is made is wrapped with blankets and left for an hour and a half. Then the resulting mixture is cut and left to set. The next step is to drain the cheese well in cheesecloth for two hours. The cheese is moved to a box with holes or a colander and pressed with weights. Pressed in this way, the cheese stays for 8 to 12 hours. The more it stays pressed, the better. When you get out of the box it is cut and salted. It is stored in a refrigerator.