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Step 0: heat milk until 32C.
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Step 1 in cheesemaking: take your rennet (stremsel)
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Step 2: add rennet and stir. Leave for 30 mins
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Step 3: prepare cheesecloth
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Step 4: after 30 minutes, the milk mixture has set
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Step 5: after 30 minutes, the milk mixture has set
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Step 6: cut the mixture with a palette knife
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Step 7: criss-cross pattern
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Step 8: ..after 10 minutes, it looks like this.
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Step 9: stir for 1 minute
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Step 10: curds will look like this
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Step 11: the whey and curds will split
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Step 12: scoop out the whey
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Step 13: the sieve leaves a dent
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Step 14: take out the whey
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Step 15: drained off whey
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Step 16: cheese curds (wrongel)
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Step 17: cheesecloth with cheese curds
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Step 18: whey with syrup
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Step 19: cheesecloth
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Step 20: fresh cheese in cheesecloth
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Step 21: My own home made fresh cheese
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Step 22: slices of fresh cheese
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Step 23: fresh cheese
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Step 24: slices of fresh cheese