Examples of items and supplies to make the recipe can be found on this affiliated page - https://collshp.com/ocaseiro CANASTRA TYPE CHEESE - RECIPE FOR 6 - 7 LITERS OF MILK - IN DETAIL *Attention - This cheese is made with raw milk, it is not pasteurized. The original flora of the milk is preserved. Be careful with the origin of the milk. 1st - Raise the temperature of the milk to 35 °C - 36 °C; 2nd - Add only pingo or another milk culture of your choice. (In the video I add unsweetened Kefir yogurt) - Let it act for 30 min; 3rd - Add the coagulant. (For 6 - 8 liters of milk, one measure of the product cap was always enough) - Let it coagulate for 40 - 50 min; 4th - Cut the dough - Remember that cutting the dough will influence the cheese. The size you cut, the time you leave the grain in contact with the whey that is released. Invent it here, do your tests. – In the example in the video, I left it to rest for 40 minutes; 5th - Remove the excess whey and drain it through a cheesecloth to make it easier. After 20 minutes in the cheesecloth resting, make a bundle and start using gentle movements to remove the remaining whey. REMEMBER - It's not about strength, it's about skill. Work the dough inside the cloth. ATTENTION - If you drain the dough too much, the cheese will be too dry if you are going to eat it fresh or semi-cured. So check the color of the whey... As long as it is translucent yellowish green, continue draining. When the whey starts to turn white, it is the "correct" point. This is a matter of taste. Remember that when salting, more whey will drain, but there is a difference between it draining naturally and you squeezing it as if there were no tomorrow. 6th - Place the bundle with the whey mixture in a cheese mold. After molding, very carefully remove the voile fabric and return it to the mold VERY CAREFULLY, and then with the smoothest side facing up, proceed to the next step; 7th - Spread a thin layer of coarse salt on the smooth surface of the cheese - It is important to leave it tilted on some surface so that the whey can drain. - Leave for 4 to 6 hours; 8th - Carefully remove the cheese from the mold and wash it with mineral water to remove the coarse salt. Then salt it using the same process on the other side. Leave for 6 to 8 hours. ATTENTION - IT IS IN THIS STAGE THAT YOU COLLECT THE DRIP FOR THE NEXT CHEESE. THE WHEY DRAINED FROM THE SECOND STAGE IS CLEARER AND RICH IN THE FLORA WE NEED. After 6 - 8 hours, collect the drippings and store in a closed container in the refrigerator. (It will last for two days... but I've done it for 6 days and it worked); 9th - After salting both sides, wash the cheese with mineral water and dry with a clean cloth or paper towel. TIP - Return the cheese to the pan on an inclined surface and leave for at least two days, turning it every 12 hours.; 10th - After these additional 48 hours in the pan, place the cheese to cure. The cure is done on wooden platforms, preferably pine (araucaria), cedar, oak. 11th - Turn the cheese every day. From 0 to 5 days it is fresh - from 5 to 20 days it is half cured and after that it is cured. NOTES Canastra cheese has a regional certificate. In other words, you can't make Canastra cheese unless it's in the Canastra mountains in MG. In addition to the entire quality process in production, from the cows' feed and hygiene. That's why the title of the video is "canastra style", because the process is SIMILAR to that used to produce canastra cheese. Curing cheese in wood is a controversial practice, but it is timeless. The benefits are many. Control of humidity in the cheese, formation of biofilms. It is very difficult to replace wood in practice and its fascinating role in balancing humidity and forming the cheese's rind. *Mold is part of the cheese. Of course, a laboratory analysis is necessary to determine the type of mold and whether or not it is beneficial. I have never done this, and I am putting the account at risk. To avoid taking risks, you can wash the piece of cheese every day and dry it with a paper towel. It will cure in the same way, and it will look beautiful too, with a uniform yellow rind.