Home made Cottage cheese

Daei Mansoor says in order to make good home made cottage cheese you have to take these few simple steps:

1. Do not overheat the milk higher than 50 degrees because high temperature kills the essential bacteria of pasteurized milk in cheese making process.
2. Have a clean thermometer available to measure the milk temperature
3. Do not buy your milk the day after the weekends or in the afternoon since fresh milk is an important factor in getting good results.
   
4. Solve the pill in water at room temperature, don't use hot water.
5. Use one pill and 80g. salt for every 5 kg milk

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• Put 5 package of pasteurized milk and the salt in a stainless steel pan over the flame and heat to 40 degrees.
  
• Dissolve the pill in half glass of water and 1 teaspoon salt and add to the milk.
  
• You can add powdered cardamom, cumin or any herb or spice that you prefer to the milk to improve the taste.
• If you don't like a change in your cheese color, you may wrap the spices & herbs in a clean white cloth and put in the milk for flavoring the cheese.
• Put the lead and place the milk in the safe corner of a room and cover with a blanket.
  
• Remove the lead after a quarter and 2 hours and place the fresh cheese in refrigerator to set for half a day 6 hours
• Spread a white thin clean cloth in a colander placing a plastic pan underneath.
• Empty the content slowly and carefully into the cloth; leave to rest for 15 minutes.
• Gather and rise the corner of the cheese cloth covering the cheese
• Put a lead over the container and place it in the refrigerator for 24 hours or so
• Meanwhile gather the corners of the cloth toward the middle to form the cheese surface evenly.

Good Luck!