Make cheese yourself

To help you get started with cheesemaking, we've put together a quick guide to making semi-hard cheeses.

Instructions for semi-hard cheese:
1. heat 5 liters of milk to 36°C
2. Add 1/2 teaspoon of cheese culture to the milk and mix well.
3. dilute one teaspoon of chlorine-calcium with 10 teaspoons of cold water and add to the milk and mix well
4. After about 60 minutes, dilute 40 drops of rennet with 10 times the amount of cold water and also add to the milk (36°C), then stir well and let it rest immediately.
5. After about 30 min, cut the jelly into columns (with the curd cutter), afterwards cut into hazelnut-sized curd grains and let everything set.
6. After approx. 90 min, pour the curd-whey mixture into a cheese mold. Then place the mold in a sieve, allow the liquid to drain off
7. Place the press lid on top and press lightly with a weight (e.g. filled disposable glass). (The liquid produced can be drunk)
8. Place cheese draining mat on sink, place mold and weight on it so that the acidic whey can drip off without resistance.
9. After about 6 hours of draining, remove the cheese from the mold, cover with salt a little on all sides.
10. Cover the cheese with a cheesecloth and place it on a draining mat in the refrigerator.
11. After about 8 hours, rinse off excess salt with a little water and sprinkle with cheese seasoning if desired.
12. Place the draining mat in a cheese tin, cut to size if necessary, and place the cheese on top. This allows air to get everywhere during the ripening process.
13. leave to ripen for approx. 4 - 8 weeks.  DONE!