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Ingredients:
1 gallon of whole milk (preferably raw or non-homogenized)
1 1/4 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid rennet
1/4 cup cool, non-chlorinated water
1 teaspoon salt
Optional: Calcium chloride (if using pasteurized milk)
Equipment:
Large stainless steel pot
Thermometer
Slotted spoon
Large knife
Microwave-safe bowl
Cheesecloth
Colander
Instructions:
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