Needed for Consumption: 1 gallon milk
1 & 1/2 tsp. citric acid
1/4 tab rennet
How To:
Dilute citric acid in 1 cup water, add to milk
Heat slowly to 90 F
Dilute 1/4 tab rennet in 1/4 cup water, add to milk
Remove milk from heat
Check the curd, it will look like custard and the whey should look clear. If it is too soft, let set a few more minutes
Cut the curd into 1 inch squares with a knife that reaches the bottom of the pot
Place pot back on stove and heat to 105 F while stirring slowly.
Remove from heat and continue stirring slowly for 2-5 minutes.
Use a slotted spoon to transfer the curd to a colander, continue separating the curd
Drain the whey from the curd while gently pressing to aid whey's release
Microwave for 1 min. and pour off the whey
Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle
Remove curd from bowl and continue kneading, return it to the microwave if needed
Stretch
Lessons Learned:
Do not use tap water, the chlorine damages the enzymes and it prevents the cheese from properly curdling.
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