FRESH CHEESE RECIPE
6 liters fresh goat or sheep milk
1/4 tsp liquid cheese yeast or one tablet of yeast dilluted into warm milk
Bring milk to 32 C. temperature. Remove from heat. Dillute yeast into 1/4 cup water and add to the milk. Do not stir or move the pot but simple place in a warm place. Allow to sit for about one hour until the milk looks like thick yogurt.Cut through with a wooden spatula yielding about ½ inch cubes of curd. Cover and allow the curds to settle for about 15 minutes. Pour off the whey above the curds, saving for mizithra cheese . Place curds into a cheese cloth and hang over a pan until all liquid is drained. You can sprinkle sea salt when you are ready to enjoy this delicious cheese. This kind of fresh cheese lasts four to five days.
