Wagasi cheese

Ingredients5

• whole cow's milk2 L
• rennet solution1/4 tsp
• salt1 tsp
• water500 ml
• cheesecloth1 piece

Method

1. Heat the milk in a large pot over medium heat until it reaches 32°C (90°F).
2. Stir in the rennet solution and mix gently for 30 seconds, then cover and let the milk set for 45 minutes until a firm curd forms.
3. Cut the curd into 2‑cm cubes with a long knife and let it rest for 5 minutes.
4. Slowly heat the curd to 38°C (100°F) while stirring gently, then maintain this temperature for 15 minutes to firm the curd.
5. Drain the curd through a cheesecloth-lined colander, then sprinkle the salt over the curd and toss to distribute.
6. Gather the cheesecloth, shape the curd into small balls about the size of a golf ball, tie the cloth, and hang to dry in a cool place for 2‑3 hours before serving.