By Ricki Carroll
2 gallons whole milk (You can use raw milk or store-bought)
1 packet direct set mesophilic starter or 4 ounces prepared mesophilic starter
1/2 teaspoon liquid rennet (or 1/2 rennet tablet) diluted in 1/4 cup cool, unchlorinated water
1 tablespoon cheese salt
Cheese wax (optional)
1. Heat the milk to 90F. (If you are using goat’s milk, heat it to 85F.)
Add the starter and stir thoroughly.
Cover and allow the milk to ripen for 45 minutes.
2. Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. (If you are using farm-fresh cow’s milk, top-stir for one minute with the flat underside of the ladle no more than 1/2 inch deep to blend the butterfat that rises to the surface.)
Cover and let set at 90F (85F for goat’s milk) for 45 minutes or until…
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