Ingredients:
- 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat))
- 1 tsp. citric acid*
- 1/4 rennet tablet*
- 2 tsp. cheese salt*
- A big pot
- Thermometer
- Slotted spoon
- Place milk in large pot with thermometer.
- Sprinkle 1 tsp. citric acid over milk and stir.
- Turn heat on med-low and heat milk to 90 degrees, stirring occasionally.
- While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water.
- When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds.
- Remove thermometer and let milk sit undisturbed for 8-10 minutes.
- Milk should be like a thick gelatin. Cut the curd into a grid pattern.
- Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind.
- Pour off as much liquid as you can without losing any curds. Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more. Stir and pour off any liquid. Cheese should start to stick together and look stringy. If the curds are not sticking together you can heat for 35-40 seconds more.
- Once your curds are sticking together and you have removed most of the liquid, add your cheese salt. I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated.
- After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy. The cheese will be really hot, so it helps to wear gloves to work with the cheese.
- Pull and stretch cheese until it is shiny and smooth.
- Shape cheese into a log by kneading on counter top.
- Place cheese into a bowl of ice water for about 5 minutes to firm it up.
- One gallon of milk will yield about 1 pound of cheese.