Home Made Cheese

Directions

1. 1
   Pour milk into a stainless steel pot.
2. 2
   Put citric acid in a measuring cup and add cool water to measure 1 cup.
3. 3
   Add citric acid and water mixture to milk.
4. 4
   Pour rennet in measuring cup and add water to 1/4 cup.
5. 5
   Heat milk slowly to 90 F.
6. 6
   Remove from heat and add rennet diluted in 1/4 cup cool water.
7. 7
   Stir well and cover.
8. 8
   After about 3 to 5 minutes, check curd.
9. 9
   Should look like custard.
10. 10
    If too soft, leave a few more minutes.
11. 11
    Cut curd into 1 inch squares with a knife.
12. 12
    Place back on stove and heat to 110 F, stirring gently and slowly.
13. 13
    Take off burner and continue to stir for about 3 minutes.
14. 14
    Transfer the curd to a colander to drain.
15. 15
    Gently drain the whey from the curd.
16. 16
    Freshly made cheese!
17. 17
    Allow to cool before shaping to desired size.
18. 18
    *Adapted from the New England Cheesemaking Supply.