1. You should start out with raw milk. The cheese will become pasteurized in the later steps.
2. Heat 2 gal. milk to 88 degrees.
3. Add 2 3/4 tsp. CITRIC acid (NOT Ascorbic acid) which you've dissolved in 1/2 c. cool water.
4. Stir gently for 3 minutes.
5. Add 1/4 tsp. liquid rennet (cheesemaking rennet, not Junket rennet) which has been mixed in
1/4 c. cool water. Stir it in quickly; it will start to set in 15 seconds.
6. Let the mixture set for 10 min., then, cut the curd into 1/2" cubes.
7. Let the curds set for 10 min.
8. Slowly heat the pot of curds to 105 degrees, stirring very slowly, over a 30 min. period. Turn heat
off, but continue to stir for 10 min., very slowly, occasionally. Do not over-stir, or curd will break
up too much.
9. Empty the pot of curds/whey into a colander, all at once. Allow to drain 5 min. If cheese is
working, the curd will slightly ooze through the holes of the colander. This is a good thing.
10. Cut the mass of curd into 1" strips.
11. While the curd is draining, heat 1 gallon of water in the cheese pot to 170 degrees. Stir in 1/2c. of
canning salt while heating (or you may brine your cheese after it is finished).
12. Add the strips of curd to the 170 degree water, and work with a long handled or wooden spoon
until it becomes soft. Remove to a bowl and (it will be hot), beat and pummel like bread dough.
When you can handle it, stretch with your hands until it becomes smooth and satiny. If it wants to
break, return to the 170 degree water and repeat #12. Do not overwork, however, or cheese will
become too rubbery when finished.
13. Remove from water, shape (I usually make 2 balls or flattened discs) and put into cold water to
firm up. If brining, soak in brine for 1-2(I prefer 2) days in refrigerator. Use, shred, freeze if
desired. Bon Appetit!
