Kurt cheese (on sour cream, yogurt, or mesophilic culture)

Pasteurize the milk (5 liters).

At a temperature of 40 degrees, add the mesophilic culture, yogurt, or sour cream.

Yogurt or sour cream should be added at the rate of 1 tablespoon per 1 liter of milk.

Mix well, cover with a lid, wrap in a blanket, and let it ferment for 12 hours (overnight).

After 12 hours, pour the resulting sour milk into cheesecloth and hang it for 1-1.5 days to allow the whey to drain.

This may take longer. Just wait until the whey stops dripping.

After that, transfer the cheese mass to a bowl. Add 1.5 teaspoons of salt. Mix everything well with your hands.

Optionally, you can add Provencal herbs (1.5 teaspoons), hot pepper, or other spices.

Next, form balls from the cheese mass with your hands and compress them well.

The larger the balls you make, the longer they will need to dry.

Place the finished balls on a drying rack in the oven at 50 degrees for 24 hours (for larger balls).

If the outdoor temperature is 30 degrees or higher, you can also dry them in the sun or in a well-ventilated room.