Cheese starter culture

The description: Yeast cheese is a small bag that suffices from 10 liters to 50 liters of the Haliib, prepared as follows: the milk is placed in a pot over the fire, without reaching the boiling point, so that it can be handled by hand; so that the bacteria in it do not die, and the milk does not ferment. The puffed seed is placed after crushing it into the previously mentioned amount of milk, and stirred well until dissolved. The yeast solution is placed on top of the milk with continuous stirring, so the milk coagulates and becomes one mass. The container is covered with a clean cloth and placed in a warm place, so it gathers more and forms a more coagulated mass. The formed cheese is placed on the surface of the container in a small cloth, rolled up, and tightly closed; the process is repeated until all the cheese is finished. The balls in the cloth are placed in a strainer and a weight is placed on top to remove excess water from the cheese, and the process continues for 4-6 hours, then the weight is removed. The cheese balls are placed in a container after removing the cloth, sprinkled with salt, and stored in the refrigerator.