1. Pour the milk in to a large pot. On medium-low, heat
slowly to 55 degrees Fahrenheit. Stir slowly and
continuously to keep from scalding.
2. Once the milk reaches 55 degrees, pour in the citric acid
mixture and stir well. Keep heating.
3. When the milk hits 88 degrees, add the rennet mixture
and stir well. Right around this time the milk will start
to thicken, and you’ll see little white flecks stick to your
spoon as it starts curdling.
4. Once the milk is in the 90-degree range, it should be
noticeably curdled. Stir very gently at this point, if at
all — you want to encourage the curds to knit together.
5. Between 95 and 105 degrees, the curds will be quite
thick. Turn off the heat once they start separating from the
sides of the pot, and there’s a very clear distinction
between the curds (white clumps) and whey (yellow liquid).
6. Let the curds rest for 5 minutes.
7. With a perforated or slotted spoon, ladle the curds into
a bowl. The curds will continue expelling whey once they’re
in the bowl, which is fine. Once you have pulled most of
the curds out of the pot (some little bits will probably
still be floating about), pour any excess whey back in the
8. Using a microwave, heat the curds for 60 seconds. Drain
off any excess whey, then fold the curds over once, then
once again. This is to distribute the heat evenly.
9. Microwave again for about 30-40 seconds, depending on the
strength of your microwave. Pour off the whey.
10. Sprinkle the salt onto the cheese, and then fold the
curds over twice again. Put them back into the microwave
for another 30-40 seconds. Pour of any excess whey.
11. At this point, the cheese should be very hot, and look
like melted mozzarella!
12. Stretch the cheese, and then fold it back on itself. If
it tears when you try to stretch it, the cheese is not hot
enough; just repeat the microwaving process. Stretch it
again once or twice. If you want a more string-cheese like
cheese, do it a few more times.
13. You can then twist or braid the cheese, or tear off
pieces and roll them into small balls. If you’re going to
refrigerate the cheese for later, drop it in a bowl of ice
water to get the temperature down quickly. Otherwise, just
dig in while it’s still warm!