Boerenkaas (farmhouse cheese)

Instructions

1. Heat the raw milk to 32 °C in a large, clean vat, then add the lactic starter and let it work for 45 minutes.
2. Mix the diluted rennet into a little cold water, stir gently and leave to rest for 40 minutes until a firm curd forms.
3. Cut the curd into 1 cm cubes, then stir gently for 15 minutes to release the whey.
4. Remove half of the whey, gently warm the curd to 38 °C while stirring for another 20 minutes.
5. Pour the curd into a cheese mould and press gently for 2 hours, turning the cheese every 30 minutes.
6. Salt the cheese by soaking it in cold brine (1 L of water to 300 g of salt) for 24 hours, then dry and age it for 4 to 6 weeks at 14 °C.