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Making Supplies
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8-quart stainless steel pot
Stainless steel slotted spoon
2-quart microwave safe mixing bowl
Measuring spoons
Cooking thermometer
Sharp knife
Metal colander (opt.)
Rubber gloves (opt.)
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Homogenized whole milk (not ultra-pasteurized)
Vegetable rennet (1 tablet)
1/4 cup no-chlorine water
2 tsp. citric acid
Flaked salt
1) Organize your work area and use anti-bacteria cleanser to wipe down your work surfaces.
2) Break off 1/4 tablet of rennet, crush and dissolve it in 1/4 cup cool unchlorinated water. Set
this aside to use later.
3) Add citric acid to cold milk and slowly heat to 90 degrees F. Your milk will begin to curdle at
this temperature as acid levels are reached.
4) Add crushed/dissolved rennet solution.
5) Stir gently up & down for 30-60 seconds.
6) Turn off burner and let milk sit (don't stir anymore!) for 3-5 minutes. You'll notice a curd
forming on top during this time. The longer you let this milk set, the firmer the curd will be.
7) While still floating in the pot, cut the curds into 1-inch squares.
8) With a slotted spoon, scoop out curd squares and transfer to microwave-safe bowl.
9) Press curds gently with your hand, and pour off as much whey as possible.
10) Microwave on HIGH for 1 minute. Drain off whey as before.
11) Using rubber gloves (cheese will be HOT!) work cheese briefly.
12) Microwave on HI for 35 seconds. Drain off whey. Work cheese briefly.
13) Repeat - microwave for 35 seconds, drain.
14) Knead the cheese like you would knead bread dough. Cheese will become smooth and shiny.
15) Knead in flaked salt.
16) Cheese should now be the consistency of taffy. Stretch cheese repeatedly, returning back to
the ball, stretch, return to a ball, stretch.
17) Knead cheese back into a shiny, smooth ball. Drop this ball into a bowl of ice water to cool it
further, and refrigerate it. It's ready to eat as soon as it's cool!
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