Layered Cheese

For the layered cheese, bring the milk to the boil briefly and cool to 25 °C. Add acid whey and water-diluted rennet.

Mix well, stop the milk and keep warm. After about 15 hours, cut the thickened mass into 3 cm squares.

When whey has settled significantly, turn curd mixture over and allow to cut and settle again.

Skim off any excess whey.

Using a sieve scoop, scoop curds into three layered cheese molds each and allow whey to drain off, protected from heat.

When the desired texture is achieved, allow the layered cheese to cool thoroughly.

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