Ingredients
Equipment
Method
- Pour the milk into your large pot and stir in the dissolved citric acid. Slowly heat the milk to 90°F over medium heat, stirring gently.
- Once the milk reaches 90°F, stir in the diluted rennet using an up-and-down motion for about 30 seconds. Cover the pot and let it sit undisturbed for 5–10 minutes, until the curd has formed.
- Cut the curds into 1-inch cubes and return the pot to the heat. Gently heat the curds to 105°F while stirring slowly. Once the temperature is reached, turn off the heat and continue stirring for a few minutes.
- Using a slotted spoon, transfer the curds to a bowl. Microwave for 1 minute, then drain the whey. Fold and knead the curds with a spoon or your hands (wear gloves if it's hot). Microwave twice more for 35 seconds each, kneading and draining between each interval.
- Add salt, knead again until the cheese is smooth, stretchy, and shiny. Shape it into balls or logs.
- Cool in ice water for a few minutes before storing or serving.
Notes
Raw Milk Discloser:
Here at Hawthorn Homemaker, we occasionally use raw milk in our kitchen, especially in traditional recipes like homemade cheeses and cream sauces. Please note, I’m not a medical professional and I’m not recommending raw milk consumption—this is simply what we choose to use on our homestead. Always do your own research, consult with a trusted healthcare provider, and use what you feel is best for your own family.