Home Made Cheese

• 1 gallon milk (must not be ultra pateurized)
• 1 1/2 tsp citric acid
• 1/4 tsp liquid rennet

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

gallon milk, citric acid, liquid rennet

Taken from cookpad.com/us/recipes/337732-home-made-cheese (may not work)