Goes great with tomatoes, basil, balsamic vinegar, and a little salt. Or it can be used for pizza.


  • 1 Gallon whole milk
  • 1-1/2 teaspoons citric acid
  • 1/2 cup of cool water
  • 1/4 teaspoon rennet
  • 1 teaspoon Kosher salt


  • Pour a gallon of whole milk from the fridge into a stainless steel pot.
  • Mix 1 ½ teaspoons citric acid into ½ cup cool water. Pour mix into milk. If you use pasteurized and homogenized milk, you will likely need to add 1/8-1/4 teaspoon of lipase powder to 1/4 cup water and pour into milk. 
  • Heat milk to 90˚F on low/medium heat.
  • Mix ¼ teaspoon rennet into ¼ cool water (unchlorinated). Pour mix into milk and gently stir up and down while heating slowly to 100-105˚F.
  • Remove from heat and allow curds to form. They should appear as a mass of yogurt, thick and shiny, pulling away from the side of the pot.
  • Scoop out the curds with a slotted spoon and place them in a large glass bowl. Press the curds gently. Pour off whey. (you can save the whey to make ricotta, or feed it to the chickens/pigs).
  • Microwave the curds on high for 1 minute. Drain off whey. Gently knead the curds like bread. (you may want to use rubber gloves, like the ones Grandma used washing dishes).
  • Microwave again for 35 seconds. Pour off whey. Knead as before. The cheese has to be almost too hot to handle so it gets stretchy like taffy.
  • Add salt (1 teaspoon kosher) to taste. Heat again for 35 seconds.
  • If curds break, the cheese is too cool and needs to be reheated.
  • You can roll the cheese into balls and place in ice water to cool or just let it cool as a mass in the glass bowl.
  • It tastes best warm, eaten with tomatoes, basil, balsamic vinegar and a little salt.  Or you can cool it down and grate for use in pizza, etc.
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