Step 1

If using a rennet tablet, dissolve ¼ rennet tablet in ¼ cup water. Wrap the rest of the tablet in plastic and store it in the freezer. If using liquid rennet, dilute the rennet in ¼ cup of water.

Step 2

Mix 1½ teaspoons citric acid into 1 cup water and stir until the citric acid is dissolved. Pour this into the big pot.

Step 3

Pour 1 gallon of milk into the pot and stir vigorously with the slotted spoon, while heating the milk. If using raw milk, heat it to 88°F. If using pasteurized milk, heat it to 90°F.

Step 4

Take the pot off the burner. Add the rennet and slowly stir it in with an up-and-down motion of the slotted spoon for approximately 30 seconds.

Step 5

Cover the pot and let it sit undisturbed for 5 minutes. If you’re using raw milk, let it sit for 10 minutes. Check the curd at this point. It should look like custard, with a clear separation between the curd (solid) and the whey (liquid). If the curd is too soft or the whey is too milky, let it sit for a few more minutes.

Step 6

Cut the curd with a knife that reaches to the bottom of the pot. Click here for instructions on how to cut the curd.

Step 7

Put the pot back on the stove and slowly heat it up while stirring the curds around with the slotted spoon. If using raw milk, heat it to 90°F. If using pasteurized milk, and you’re going to use the microwave to stretch the curds, heat it to 105°F. If using pasteurized milk, and you’re going to use the stovetop to stretch the curds, heat it to 110°F.)

Step 8

Take the pot off the burner and stir slowly for 2 to 5 minutes. More stirring will make a firmer cheese.

Step 9

Pour off the floating whey.*

Step 10

Stretch the curds using one of the two methods below.

Step 11

Form the cheese. You can make the stretched curd into a large ball, or a collection of small balls. You can braid it, or make it into a log, or roll it into a number of sticks. Be creative!

Step 12

Cool the cheese by submerging it in the bowl of refrigerated water. Leave it there for 15 minutes, then put it into the bowl of water that was placed in the freezer for 2-5 minutes, or until thoroughly chilled. This cooling step is important to keep the cheese from becoming grainy.