3 L raw milk from the farmer 3 pinches of LHT culture (you can buy this on the internet) 2 tbsp yoghurt 0.2 g dry rennet or 15 drops of liquid rennet

Salt brine

100g sea salt 500g water

Preparation

1. Heat milk to 35 degrees, add LHT culture and yogurt and stir
2. Wait 90 minutes, called acidification
3. Reheat the milk to 35 degrees, remove from the heat
4. Dissolve the dry rennet in 50g warm water and stir into the milk
5. Leave to rest for 30 minutes
6. Cut the jelly into 1.5 cm pieces with a knife, horizontally and vertically
7. Leave to rest for 15 minutes, then you will see the whey
8. Stir the mixture, break up the large pieces
9. Wait 30 minutes, stir again
10. Wait 30 minutes, stir again

Preparing the weights

Prepare the cheese molds, which you have of course washed out well. Prepare the weights - I use stones that I have packed in freezer bags. Enough stones to fill 2-3 cheese molds 3/4 full.

Brine

Prepare the brine. The quickest way to do this is with hot water in which you dissolve the salt

Filling/pressing

1. Line a cheese mold with a cloth
2. Place the cheese mold in a high bowl or pot.
3. Pour the curd into the mold with a ladle.
4. Pour in the whey until the top of the cheese is covered with whey.
5. To press, place 2 cheese molds filled with stones on top of the cheese. Pressing weight 2 K

Turning

1. After 20 minutes, remove the cheese from the cloth and turn it over
2. Turn and press again after 60 minutes
3. Turn and press again after 120 minutes
4. Turn and press again after 240 minutes
5. Turn and press again after 260 minutes

Rest

After the last turning, leave to dry at room temperature in a dry cheese sieve without a cloth on a draining rack/cake rack with a weight on top (I didn't do this the first time I tried it) for 6-8 hours at room temperature. Don't forget to place a bowl underneath to catch the whey residue.

Salting

Set the cheese aside in a closed container in the brine for 3 hours at room temperature. Weigh down with a saucer or egg cup so that all the cheese is covered in brine.

Drying

Leave the cheese to dry for 2-3 hours, place it on a draining rack on a plate and put it in the fridge.

Brush the cheese daily with the brine over a period of 3 weeks - brush or paintbrush, allow to dry briefly and refrigerate again.

Storage

The cheese is ready after 2-3 weeks, but longer maturing makes it better. But that should be enough for the first attempt. When a nice rind has developed, the cheese is ready to eat. Eat it up or vacuum-seal it until ready to eat.