Potato Cheese

Ingredients

• 2.5 pounds Potatoes (Large, best quality potatoes)
• 0.5 cup Milk
• 0.5 teaspoon Rennet
• 1 tablespoon Salt (Or to taste)
• 1 tablespoon Caraway seeds
• 1 tablespoon Cumin seeds
• 0.5 cup Curds (Optional, for repairing cracks)
• 0.25 cup Cream (Optional, for repairing cracks)
• 1 cup Fresh Chickweed (For storing the cheese)

Instructions

1. 1Boil the potatoes until they are soft, but the skin must not be broken. Ensure the potatoes are large and of the best quality.
2. 2Carefully peel the boiled potatoes and beat them to a smooth paste in a mortar with a wooden pestle.
3. 3Put the potato paste into a bowl with milk and rennet. Add salt, caraway seeds, and cumin seeds. Knead all these ingredients well together.
4. 4Cover the mixture and allow it to stand for three to four days in winter, or two to three days in summer.
5. 5At the end of the fermentation period, knead the mixture again. Put the paste into wicker moulds (or cheesecloth-lined bowls) and leave the cheeses to drain until they are quite dry.
6. 6When dry and firm, lay the cheeses on a board and leave them to acquire hardness gradually in a place of very moderate warmth. Avoid excessive heat, as this can cause them to burst.
7. 7If the cheeses burst, fill the crevices with curds and cream mixed. Put some of the mixture over the whole surface of the cheese, and then dry again.
8. 8As soon as the cheeses are thoroughly dry and hard, place them in a container with fresh chickweed between each cheese. Let them stand for about three weeks before use.