1 gallon whole milk
1/2 teaspoon liquid rennet
Steps
1/2 teaspoon liquid rennet
Steps
- Heat 1 gallon milk to 86 degrees.
- Dissolve 1/2 teaspoon of liquid rennet in 1/4 cup of water.
- Add diluted rennet to the milk.
- When coaugulated firmly, cut into 3/4 inche tubes.
- Increase the temperature of the curds as high as your hands can tolerate.
- Using your hands, press the curds into 1 solid ball and remove it from the whey.
- Place the curds into a mold and press gently until firm.
- Return the curd, still in mold, to the whey
- Heat whey to 200 degrees.
- Turn off heat and wait until everything is cold.
- Remove cheese from whey and allow to drain for 24 hours.
- Soak in a saturated salt solution for 1 hour.
Yield is about 1 pound
