• 1 gallon whole milk, not ultra pasteurized
  • 1 cup non-chlorinated water, cool
  • 1 ½ tsp. citric acid
  • 1 rennet tablet
  • 1-2 teaspoons cheese salt


Crush rennet tablet in 1/4 cup cool water; stir to dissolve and set aside. (Store rennet tablets in the freezer)
Into a 4 quart pot, pour 1/2 cup cool water and stir in 1 1/2 tsp. citric acid until dissolved. (Do not use aluminum or cast iron pots). Pour in 1 gallon of milk and stir and heat until it reaches a temperature of 88° fahrenheit. Take the pot off the burner and add rennet solution; stir gently for 1/2 minute. Allow the curds to set for 5-8 minutes. At this point, the curds will look like custard and will leave a clear yellow whey when cut with a knife.
With a knife that reaches to the bottom of your pot, but the curd into 1" cubes.
Ladle curds into a microwavable bowl and press curds gently pouring off as much whey as possible.
Microwave curds on high for 1 minute, drain off excess whey, knead quickly with spoon or hands into a ball until cool. Microwave again for 35 sec., drain, knead as you would bread dough, and reheat for another 35 seconds. Continue to drain the whey and work the cheese into a ball. As curds cool, reheat as needed for stretch. For a proper stretch, the curd must be at least 135° F internally.
When the curd is shiny and stretches like taffy, it's done. You may add 1-2 tsp. salt to taste while kneading and stretching.
When the cheese is smooth and shiny, place it in ice water until cool. It is now ready to eat. If you are not going to eat it right away, store in plastic wrap (not in water) in the refrigerator.