Start with heating milk to 32 degrees. "In the past, they used mammal baby stomach enzymes to curd milk. We use microbiological enzymes today," said Inga.
Dilute the enzyme in water and pour into the milk, stir lightly. After fifteen minutes, roll the formed cheese in various directions inside the pot. The cheese then should be allowed to rest for five minutes.
Warm everything up again, stir every now and then, at a temperature of 40 degrees. Once the temperature hits, let it stand for 10 minutes and then drain the whey. Place the cheese in a strainer.
Cut into pieces with a knife. Pour water of 85 degrees in a bowl and add a bit of salt. Place the sliced cheese in it and mix slowly; as it cools, use your hands to do that.
Make cheese balls from the obtained mass and refrigerate in cold water. The cheese is ready, and the texture should be easy to tear. You can add caraway seeds, caraway oil or pink pepper to it so that it resembles the traditional Latvian Midsummer cheese.
