Gummy Cheese (Gumirani sir)

Feeds	2-3 people
Cooking time	1 hour

Procedure

Mix milk and kefir to combine.

At low temperature (3/10), bring mixture to 40°C (105°F). Stir using wooden spoon once in a while.

Once mixture is at temperature, make a gentle whirpool and drop renet in, ideally at a few different locations. Stir 4-5 times across to distribute it further and then leave it alone for 30 minutes.

At 30 minutes, cheese should be split. If not, give it another 30 minutes.

Reheat the mixture at low (3/10) until it reaches 45°C (115°F).

Cut curds into 3-4 cm lines horizontally, vertically, and then at an angle to break it a bit.

Use slotted spoon to gently move curds into a cheese cloth, salting layers as you go.

Form it into a ball using cheese cloth and try to get excess moisture out. Leave on sieve to drip until cold (about 2 hours).

Once cold, you can draw more excess moisture using paper and placing something light on top of it until you are happy with consistency (should be like Tofu).

Store in fridge. Should be good for a couple of days.

Serve in slices with generous amount of coarse salt.

Ingredients

1800 g	Whole milk
200 g	Kefir
30 g	Salt
6 drops	Renet