- 1 gallon whole milk ideally: non homogenized, organic, from grass fed cows
- 1 to 1 1/2 tsp citric acid -dissolved in 1/2 -1 cup non-chlorinated water
- 1/4 tablet rennet or 1/4tsp -dissolved in 1/4 cup non-chlorinated water
- 1 - 1 1/2 tsp unrefined sea salt
- rubber gloves
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.
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.