- 1 gallon whole milk, not ultra high pasteurized (UHT)
- 1/2 cup cold water, divided
- 1 1/2 teaspoon citric acid
- 1 teaspoon vegetable rennet
- 2 teaspoons kosher salt
- In a medium bowl, combine 1/4 cup cold water and citric acid. In a small bowl, combine 1/4 cup water and rennet.
- In a large, nonreactive pot, combine the citric acid mixture and milk, then stir well. Place it on the stove on medium-low heat, and let the mixture warm up to 90 degrees, while gently stirring.
- Remove from heat, and slowly stir in the rennet mixture for a few seconds. Cover with a lid, walk away from the pot, and wait for 10 minutes.
- Check to see if the curd resembles a soft custard or silken tofu. If not, allow the mixture to sit covered for a few more minutes. Use a long knife or long offset spatula to cut through the curd to create large chunks.
- Heat the pot again on medium, while gently stirring, until the temperature reaches 105 degrees Use a mesh strainer to remove the curds from the whey, and place in a microwave safe bowl.
- Microwave for 1 minute, knead the curd 2 times, and drain excess whey. Microwave for 35 seconds and repeat the process 2 more times, or until the curds reach 135 degrees. Be sure to get rid of any whey each time.
- Sprinkle with salt, stretch, fold, and knead the cheese several times, until it appears more smooth and glossy. Fold into a ball.
- Serve immediately, or cover and store in the fridge in some salted whey liquid.