• In a large non reactive pot bring fill with water and warm to about 165 degrees
• In another large non reactive pot warm 1 gallon of milk to about 90 degrees, stir in citric acid while it warms up.
• Add rennet and stir for 30 seconds. Cover, and remove from heat for 5 minutes. After 5 minutes the milk should have formed together and will be firm to the touch.
• Using a long knife or spatula cut through the firm curds making a checkerboard pattern. Lightly mixing the curds warm back up to 105 degrees.

OR

• Stir in rennet at 90 degrees, stir for 30 seconds. Continue to let warm up to 105 degrees. Remove from heat and let sit for 5 minutes.
• Using a slotted spoon, transfer the curds to a strainer, adding the salt as you spoon the curds.
• Pressing down on the curds with the back of a spoon, strain out the whey.
• Remove half of the curds and set aside in a bow. Place the strainer with the other half of the curds in the pot of hot water ( use gloves at this point). Reach into the strainer and start stretching the warm curds and form them into a ball. You can form into small balls or sticks. (We will practice this in class)
• Serve right away or store in fridge with water, whey and some salt.
• Place in a bowl with cold water and some when.