Ingredients:

  • 1 gallon whole milk (non-ultra-pasteurized)
  • 1.5 tsp citric acid powder
  • 0.25 tsp liquid rennet
  • 1 tsp cheese salt
  • 0.5 cup cool chlorine-free water
  • 0.25 cup cool chlorine-free water

Instructions:

  1. Dissolve 1.5 tsp citric acid in 0.5 cup water and 0.25 tsp liquid rennet in 0.25 cup water; set aside in separate containers.
  2. Pour the cold milk into a stainless steel pot and stir in the citric acid solution. Heat slowly over medium-low heat until the thermometer reaches exactly 32°C.
  3. Remove the pot from the heat and gently stir in the rennet solution for 30 seconds. Cover and let sit undisturbed for 5 to 10 minutes until a firm, custard-like curd forms.
  4. Cut the curd into a 1-inch checkerboard pattern with a long knife. Return the pot to the stove and heat to 43°C while slowly moving the curds with a slotted spoon.
  5. Remove from heat and continue stirring gently for 5 minutes. Use a slotted spoon to transfer the curds to a microwave-safe bowl, draining as much whey as possible.
  6. Microwave the curds for 60 seconds, drain excess whey, and gently fold the curds. Microwave in 30-second bursts until the internal temperature of the cheese reaches 71°C.
  7. Sprinkle with cheese salt. Wearing gloves, stretch and fold the cheese until it becomes smooth and glossy. Form into spheres and place in an ice bath or cool whey to set.