I started with 1 gallon of organic, raw, whole milk.
I added 1/4 c. of fresh lemon juice.
And heated it all to 88 degrees....or 90 :-), stirring constantly.
(Don't do as I did -- make it 88 degrees :-)
This is a really bad picture.
It's hard to stir and take a picture
Then I added 1/4 tsp. of liquid rennet. This I
bought at my wine supply store. (Which I guess
is also a cheese supply store :-)
And heated it to 105 degrees.
It didn't take long and I had "curds and whey".
I took out the curds and gently squeezed out more whey.
With all the whey back in the pot I heated it to 180 degrees.
And added 1/4 cup of non-iodized salt.
I made two balls of the curds....and one at a time put them in the
hot whey for a minute or two. With gloved hands I stretched
the ball of cheese. I did each one three times. (In retrospect I
would use 2 spoons to start each stretch --- it's really hot!)
....And I ended up with cheese!!!
|Tomorrow we're havin' pizza! |
(My husband already had a hotdish in the frig for tonight -- he's so good to me.)