Step 1

Heat milk to 90F (32C). Stir in the culture and maintain the temperature for 90 minutes.

Step 2

Stir in calcium chloride, then the rennet, mixing thoroughly.

Step 3

Maintain the heat at 90F and let the milk rest for 45 min to set the curd.

Step 4

When the curds show a clean break, cut the curds into 1/2″ cubes.

Step 5

Cook the curd by gently stirring every 5 minutes for the next 1/2 hour, while slowly raising the temperature to 110F (43C).

Step 6

Once you have reached 110 F, maintain the temperature and continue stirring every 5 minutes for another 30 minutes. The curds will have cooked for a total of 1 hour.

Step 7

Line a strainer with butter muslin and pour the curds and whey into it.

Step 8

Hang the curd in the butter muslin and allow to drain for 30 minutes.

Step 9

Twist the muslin tight then press the cheese with 8 lbs of weight for 2-3 hours.

Step 10

At that point the curds will have knit into one solid mass. Break them up with your fingers and sprinkle on the salt.

Step 11

The curds will be “squeaky” for the first few hours. Otherwise you can store them in the refrigerator and use within 4 weeks.