Recipe from Daniela Galarza at Breadbar
1/2 rennet tablet
1/4 cup cool, chlorine-free water
1 gallon milk (2%, 1% or skim)
2 teaspoons citric acid
6-8 quart stainless steel pot
mesh strainer or slotted spoon
Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (stainless steel is best). Place over medium heat. Sprinkle with citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.
At 88 degrees, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).