Equipment:

Stainless steel pot

Stainless slotted spoon

Thermometer (I use a laser thermometer)

Stainless colander

Stainless steel long knife—long enough to reach to the bottom of the pan

Microwave safe bowl

Ingredients:

1 gallon fresh 2% milk

Rennet

Citric Acid

Water

Salt

Directions:

• Pour the milk into the pan.
• Stir 1 ½ tsp Citric Acid into 1 cup cool water and stir into the milk.
• Heat slowly to 90° F.
• Remove from the heat.
• Stir ¼ tsp Rennet into ¼ cup cool water and stir into the milk mixture for 30 seconds. Cover and leave for 5 minutes.
• Check the curd… it should feel like a custard. If not, give another minute or so.
• Cut the curd in the pan into a 1 inch square pattern with your knife.
• Heat to 105° F while stirring slowly
• Take off of the heat and continue stirring slowly for 2 – 5 minutes.
• Transfer the curd to your colander with the slotted spoon. Notice how the curd becomes firmer as the whey drains.
• Press the curd to aid the draining.
• Place into a microwave safe bowl and heat on high for 1 minute.
• Pour off the whey and begin kneading—the curd/cheese will be almost too hot to handle.
• Add salt to the kneading process, as you like.
• Continue kneading, reheating as needed.
At this point the cheese will become stretchable—stretch it and then form it into a smooth, shiny ball.
• It is ready to eat when it cools!