The cheese hung up all night, hanging inside a large stainless steel pan which was covered so nothing could get to the cheese.  Now it is time to salt the cheese to firm it up and expel more whey.  It takes three tablespoons of salt for two gallons of milk.  I measured out 9 tablespoons of salt, for the six gallons of milk I used, and this way I will not need to remember how much salt I am using over the 48 hour salting period.  Most cheese recipes call for pure white cheese salt, but we prefer natural Redmond sea salt with all its minerals.  Redmond sea salt is also what we put out for all the livestock, but it is mined from deep ancient seabeds in Utah.

The cheese has formed a firm ball.

Slice the cheese in wedges about 1 and 1/2 inches thick.

Lay the slices in one layer in a plastic or glass container with a lid.

Sprinkle some salt on one side, turn over and sprinkle the other side.

Over the next 48 hours, sprinkle salt on each side, twice a day. Leave at room temperature during these two salting days. When the salt you set aside is used up, do not add more. Whey will accumulate in the container and the cheese will have become more firm. At this point you either wrap the cheese and refrigerate for 5 to 7 days to age, or you can put it in a brine solution to age in the refrigerator. Using the salted whey and additional kefir whey you have makes a great brine, and brings added probiotics. Another brine solution would be 1/2 gallon cold water and 1/2 cups salt. If the cheese is too salty after aging, you can soak it in fresh milk overnight to remove some of the salt.