Cost per recipe: $3.54
1 gal. milk
1/4-1/2 tsp. Calcium Chloride (for store-bought milk)
1 1/4 tsp. Citric Acid Powder
1/4 tsp. liquid rennet or 1/8 rennet tablet
1/2 cup cool water, divided in half
In stainless or enamel pot, place the cool milk. Dissolve the citric acid powder into 1/4 cup water and add to the milk (also add calcium chloride if using store bought milk). Stir well. Bring milk to 88 degrees. Mix rennet with the other 1/4 cup water and stir for 10 seconds.
|Rennet & Citric Acid|
|Cutting the curd.|
Boil a teapot full of water to prepare for the next step.
Place the post of curds into a sink of very hot tap water and slowly bring the temperature up to 108 degrees. Save teapot of hot water in case you need to add additional water later. Curds will shrink during this process. Keep the curds around 108 degrees for about 35 minutes. [ I don't follow this to a T- I just bring it to 108, put it in the sink of hot water and let it sit.] Drain curds into colander for 15 minutes. You can save the whey with a bowl underneath.
|Keeping it warm in the sink.|
|Draining the curds.|
The curds must now be worked and stretched in a brine solution (2-3 oz. salt + 1 quart water).
|Stretching like taffy!|
|Stretched and pulled- ready for cooling.|
Refrigerate for up to 2 weeks.