I make all kinds of my own cheese at home. Try it, if you have time. It’s very enjoyable Village Cheese Ingredients: 5 liters of raw cow’s milk 1 teaspoon of rennet 2 teaspoons of water Salt * When it reaches 36 degrees (warm), turn off the heat and mix the rennet with water and add it to the milk, stir. Cover and let it rest for 1 hour. * Slice the fermented cheese, let it rest for 15 minutes, the water should come to the surface. Pour it into a strainer, try to drain the water well. * Transfer