How to cook
Fresh sheep's milk is filtered and heated for about 10 minutes at a temperature of 70 degrees, you do not have to boil it. Then cool it to 91.4°F (33°C) to 93.2°F (34°C). Add yeast, previously diluted with boiled and cooled water at a ratio of 1:10.
Stir well and the milk should be left for one hour at this temperature. The mixture is then poured in gauze and allowed to drain for 2 hours in which it splits is separated. Then put the cheese in the strainer and seal it with weights to form.
Leave for at least 6 hours. Cut it to pieces then soak them in brine to be salted. For brine you first need 1 liter of water and 4/5 cup (200 g) of salt. The cheese should sit in the jar for at least 24 hours. Then move the second brine to storage, which is prepared from 1/2 cup (120 g) of salt per 1 liter of water.
Store at room temperature of about 10 degrees. After 60 days, the cheese is ready to eat and can be stored in the refrigerator.