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- 1). Filter the whey through a cheese cloth. Make sure the whey falls into the pan or pour it into the pan after filtering.
- 2). Heat the whey slowly until it reaches a temperature of 185 degrees Fahrenheit. Use a thermometer to check the temperature or keep the thermometer in the whey while heating to ensure it reaches 185 degrees. Turn off the heat and let the whey sit for 20 minutes. Look for curds on top of the whey.
- 3). Ladle the curds on top into cheese molds. Check that the molds allow drainage through small holes so that excess whey can drain away and leave only the cheese behind.
- 4). Cool the cheese. Once cooled, the cheese is ready to serve. Serac cheese does not require added salt, spices or anything else.
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