Answer:
Ingredient:
1 yucult ( it`s called also Rennet... and it`s available as tablets in most of pharmacies )
7 liters cow milk
1 liter goats milk(optional)
1 tsp rennet
Things needed:
cheese cloth
thermonitor
drainer
aluminum pot
long knife
Method: Make sure you sterilize all equipment before making cheese
Add milk to pot and heat to 32 degrees(milk is luke warm)
Add yucult and rennet and stir for 20sec(rennet dissolved in 1/4 cup of bottled water, no chlorine)
Let sit covered undisturbed for 1 hr
Cut the curds like checkers board (2 cm apart) then cut at 45 degree angle, slicing across both directions
Let sit for 10min no longer then 15min
Drain the curd in cheese cloth. Let drain 6hrs(reserving the whey)
Remove cheese cloth and cut the cheese in 6 pieces
Bring the whey to 45 degrees and place the cut curds at let cook for 1hr( it should look like cooked chicken, floating on top)
Remove cheese from whey, salt and place to cool for 2hr.
Bring the whey to the boil add salt(same saltness as sea water) let go cold and drain reserving only the whey(no lumpy bits)
Once the whey and cheese are cold, place cheese in the whey and allow to mature in fridge for 30days( in plastic sealed container)
Good Luck!