Squeeze the gauze well to remove the serum. Pour the rennet back into the mold, and put a weight on top (a jar or a full bottle). Refrigerate for 30 minutes.
Remove the mold from the refrigerator and remove the cheesecloth. You can add a little salt to the preparation. Transfer the cheese to another container and let it sit in the refrigerator for another 8 hours.
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My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
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