Valiren Microbial Cheese منفحة جبن
Cheese yeast is a small bag that is enough for 50 liters to 100 liters of milk
How to prepare
- Place the milk in a pot on the fire, gradually warm the milk at a low temperature of 90 degrees Fahrenheit (35 degrees Celsius) and this is important!; So that the bacteria in it do not die, so the milk does not ferment.
- Place the puff envelope in the previously mentioned amount of milk, and stir well until dissolved.
- Place the yeast solution over the milk with continuous stirring, so the milk coagulates and becomes a single mass.
 - Place the bowl after covering it with a clean cloth in a warm place, so it collects more, and forms a more coagulated mass.
- Place the cheese formed on the face of the bowl in a small piece of cloth and roll it into a ball and close it tightly, repeat the process until the amount of cheese is finished.
- Place the balls in the cloth in a strainer and place a weight on top of them; To get rid of excess water in the cheese, the process continues for 4-6 hours, then the weight is removed from it. The cheese balls are placed in a bowl after removing the cloth, sprinkled with salt, and stored in the refrigerator.