The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt.
The mixture of morning and night milk is heated to 37°C and separated from the fat.
An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C).
The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.
Yazici, F. ve Dervisoglu, M. “Proteolysis in Golot Cheese.”[permanent dead link] Acta Alimentaria, 31 (3), 307-313 (2002).