How to make Circassian Cheese at home

How to make Soft Circassian Cheese
My Dear Untie Tatau's Home recipe .

First you will need these ingredients and utensils
For the purposes of this video, I am using lemon or lime juice any acidic liquid will be fine even vinegar, it's nice and cheap.
Traditionally you would use the leftover whey from the previous batch which you stored in the fridge, but never mind the result is the same and you can taste it in the cheese in the end.

Fill the pot with Milk, I like to use 6ltrs of milk it gives you around 1kg of cheese which is nice.
Make sure you don't get Ultra pasteurised Milk, other than that you can use any milk you wish, the best would be raw milk which you would have to boil for around 15- min to make sure you killed all the nasty bacteria
Set it on middle heat, wait till it begins to boil.
Occasionally stirring, make sure you do not scrape the bottom as burnt bits will go into your cheese and ruin it

The milk will develop froth on top, some like to remove this as it appears to make a light cheese (low fat), this is later turned into butter and or ice-cream tastes great and sweet. But I like to leave it for full cheese flavour.
Prepare the strainer and cheese mold
After boiling point is reached, reduce the temperature to low or remove the pot to prevent overspill
With the lime juice you must use as much as it takes to liberate the cheese curd from the whey. You will know that point in time at which you will have clear greenish liquid this is the whey protein. You can drink this after its great for the digestive system and many ailments, this is a true Circassian cure all, even a sanitiser.
Distribute the lime juice around the outside gently and then chasing it into the centre with your spoon, you will notice the curd liberating and the mixture getting thicker as the curd congeals

End point colour of whey, its ready to separate and strain

Here you can you a cheese cloth, I did not have one handy but it helps to strain the liquid after and hang to slightly drip dry for a few Hrs normally We just use the strainer mould , this will shape our cheese and instead of hanging to liberate the excess water we will place a heavy jar of water or some other weight on top

Salt it to taste, note that the moisture will draw the salt through the cheese overnight. Eat in the morning
Walla cheese!

Upso!

DjaMirzé