Part 4/8:
After stirring the lipase into the milk, another ripening phase follows, this time lasting 15 minutes. Then, the diluted calcium chloride is introduced, followed by diluted rennet. It's vital to stir the mixture for no more than one minute to prevent breaking down the curd structure as the rennet begins to work.
The milk is covered again, allowing it to coagulate for 45 minutes to form curds and whey. A clean break test is performed with a finger to check the consistency, and if the break is a bit sloppy, the curds are left to coagulate for an additional 10 minutes.