Cheese Yeast (Cheese Rennet) 45mlPlace the milk in a pot on the fire, without reaching a boil,So that it reaches a degree that the hand can bear, so that the bacteria in it do not die, so that the milk does not ferment.Put the puffer after breaking it down in the amount of milk and stir well until dissolved.Place the yeast solution over the milk, stirring constantly, and the milk curdles into a single mass. Place the container after covering it with a clean cloth in a warm place, so that it collects more, forming a more coagulated lump.Place the cheese formed on top of the bowl in a small cloth and curled and sealed, repeat the process until the amount of cheese is finished.Place the balls in the cloth in a colander and put weight on top of them to get rid of excess water in the cheese.The operation lasted for 4-6 hours and then lifted the weight off it.Place the cheese balls in a bowl after unscrewing the cloth, sprinkle with salt over them and store in the refrigerator.
