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How to make it

  • Add 1 1/4 cups of vinegar to 2 1/2 gallons of cold milk. Mix well. Slowly heat milk to 88degrees F.
  • Add 3/4 teaspoon of liquid rennet stirring in while adding.
  • Let set at 88 degrees F for 15 minutes or until curd has formed.
  • Cut curds into 1/2 inch cubes. Let set at 88 degrees F for another 15 minutes. Heat curds and whey up to 98 to 100 degrees F very slowly over a period of about 20 minutes.
  • Stir gently a few times to keep curds from matting together.
  • Let set for 10 minutes.
  • Drain off whey through cheese cloth set in a colander.
  • Hang curds to drain for 1 hour. Heat a large pot of water to 170 degrees F.
  • Cut curds into 1/2 inch cubes.
  • Put a handful of curds into a clean bowl that can withstand the heat and cover with the hot water.
  • Knead curds with 2 wooden spoons. As water gets milky, replace with new.
  • As water cools, curds can be kneaded with hands.
  • Continue kneading and stretching cheese until it is elastic and shiny. Form cheese into balls, sealing any cracks.
  • Drop into a bowl filled with ice water brine solution and leave in solution for an hour.
  • Remove from water, pat dry and refrigerate or freeze until ready to use.

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