Adyghe kueyej - Circassian Cheese

2 lt. fresh milk
2 or 3 cups whey (yoghurt base water)*
1 teespoon salt

Put the milk in a large pot. Heat it until near to boiling. Reduce heat and add yoghurt base water very slowly from edge of the pot and stir slowly. When a light green liquid occurs over the milk and small pellets in the milk, take the pellets to a cullender. Add the salt and press the pellets until they loss all water. Take the cheese to a plate and let it cool.

This cheese can eat freshly or roll it with a clean cloth and wait it in a cool place for a few days until it gets dry like as gouda.

*You can make whey (yoghurt base water) from fresh yoghurt. Wait fresh yoghurt for a while outside of refrigerator -but DON'T let it be dated- and collect the light yellow water.