* One gallon milk - be sure it is not UP (Ultra Pasteurized) this is a new technique of heating milk to an even higher temperature which destroys ALL bacteria and extends shelf life from 18 days to 60 days (You can imagine how devoid this milk must be of any thing good and healthy as well!) This is done because of the prevalence of disease in current commercial milk producing herds. Look careful for the UP code - it can be placed anywhere on the milk container and only has to be half the size of current pasteurization labels.
Whole milk, 2%, 1%, skim, raw, or goat milk all can be used for making this cheese. Whole milk is your best choice if using cow's milk.
* Citric acid
* Rennet - both of these ingredients I order from New England Cheesemaking Company .
* dissolve 1/4 tab or 1/4 tsp rennet in 1/4 cup cool water
* Pour citric acid mixture into pot. Add 1 gallon cold milk quickly to mix well with citric acid.
* Heat slowly to 90 degrees.
* Cover and let sit undisturbed for 5 minutes.
* Return pot to stove and heat to 105 degrees while stirring slowly.
* ladle into a colander and then into a bowl
* Pour off whey
* Knead cheese, microwave two more times at 30 seconds each, kneading between each heating, folding it over itself. The cheese will become shiny and smooth. Pour off the whey as you go.
* Add salt if desired. I added 1 tsp cheese salt. Do not use Iodized salt. Non-Iodized sea salt or kosher salt is fine.
Be sure to visit New England Cheesemaking Company for everything you ever wanted to know about making cheese: facts, recipes, supplies, help and much more.