Queijo Minas - 4 Liters milk, 2 tbsp salt, 2 tbsp liquid rennet, ½ cup warm water – Mix rennet with salt and warm water, add milk warm and mix until coagulated. Cut the curd a bit and let it rest for 10 minutes. Move the curd with a strainer to the mold that allows to drain. Sprinkle salt (non-iodized) on top and let it drain for 4 hours. Turn it into another similar form and sprinkle salt. Let it drain. Remove from mold and let it rest for 3 days.