I will glaze over the instructions here and include the recipe at the end. I started with 2 gallons of fresh milk. Dissolve 2-1/2 very level teaspoons citric acid into 1/4 cup water. Stir into cool milk. At this point, gently warm to 88°F. Be careful not to overheat.
Stir 1/2 tsp. liquid rennet into 1/4 cup water. Stir into warm milk, then allow milk to sit undisturbed for 20 minutes. At this point, the milk become solid and pull away from the edges of the pan.
With a long knife, cut the curd into 1/2" cubes.
After cutting, let remain undisturbed for 5 minutes. Apply low heat and slowly heat the curds to 108°F. Continue to stir gently, so as to keep the curds separated.
Curds are heated to 108°F.
Drain curds in colander for 15 minutes. You can save the whey for fermented foods or discard it. While curds are draining, mix 1/2 cup Real Salt into 1 gallon water and heat to 170°F.
After draining, cut the curds into 1/2" strips and add your curd strips into the hot salt water.
Using a wooden spoon, begin to stretch the curd in an upward motion. The curd will become plastic-like and shiny. Stretch your curds for 10 minutes. I use a timer. You will then place the curd on a board and knead as you would bread.
You are nearly done. At this point you can begin to package it for refrigeration. Our family likes to snack on the cheese, so I make little homemade cheese sticks.
I consistently get about 1-3/4# of cheese out of 2 gallons of milk.
After draining, cut the curds into 1/2" strips and add your curd strips into the hot salt water.
Using a wooden spoon, begin to stretch the curd in an upward motion. The curd will become plastic-like and shiny. Stretch your curds for 10 minutes. I use a timer. You will then place the curd on a board and knead as you would bread.
You are nearly done. At this point you can begin to package it for refrigeration. Our family likes to snack on the cheese, so I make little homemade cheese sticks.
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