Homemade Cheddar Cheese
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RHAfteyofVuhSjsrPYYpOHi5zi1FnMt2l4bAOiTJVdhuqdkSIMVah8DsgEG55G3LjvisNN7bmyRQhyP6bYu2QZlToNqSItr5HGxlC0-JtqGEyU-mjsLuFnhxnFeSk6t4tGc-sB6mxxWzQtKW3yC5gyh3KZP1r_bFq7k2oP-_IZZrixxyHHc37YmN/s320/ev-yapimi-kasar-peyniri-c7168f29-72d3-49e0-b53a-d3a69629a991.jpg)
4 kg raw milk 1 tablespoon of salt Half a glass of yogurt Half a glass of rennet Put the milk in a deep pot and boil it over low heat to pasteurize it. Take another pot and fill it halfway with water. After removing the boiling milk pot from the stove, place it in the pot filled with water. Wait for it to cool. When the milk in the pot becomes warm, add the yogurt. After adding rennet to it, mix it. Cover the mixture and let it ferment for 1-2 hours. Return the pot of fermented milk to the stove and mix it with a wire whisk until the cheese forms small lumps. When the cheese grains reach an elastic structure, collect them from the edge of the pot and put the collected cheese into the strainer. Squeeze the cheese in the strainer with a wooden spoon and place it on a clean cheesecloth. Strain the excess water by gently squeezing the cheesecloth and cover the cheeses. Leave it like this for 1 night. The next day, grind the molded cheeses in a food processor and crush them into small piece