Equipment
5 quart covered stainless pot with heavy bottom (or 5 quart covered enamel pot over boiling water in a small skillet as a double boiler)
1 cup pyrex measuring cup
2 cup pyrex measuring cup or glass bowl
Thermometer 20 degree C to 110 degree C (20 degree F to 220 degree F)
Long bladed knife
Sterile handkerchief or non-terrycloth dish towel
8 inch strainer
Receiving container to catch draining whey
1000 watt microwave oven
INGREDIENTS
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 1/4 tsp citric acid powder (from local pharmacy or baking specialty store ex Gygi's) dissolved in 1/2 cup cool water
1/2 tablet Junket Rennet Tablet suspended in 1/4 cup cool water
1. Warm milk over gentle heat to 88 degrees F (31 degrees C), take care not to scorch.
2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water. Add to 88 degree F milk, stir well.
3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1 - 2 hours , until a clean break is achieved.
Clean Break Defined - carefully insert clean dry finger into milk mixture slowly remove finger. If a lot milk product clings to finger it is not ready. The finger needs to be dipped and removed clean for a true clean break.
4. While in large pot cut curd into 1/2 inch cubes by running the long knife vertically across the curd in sections one direction then cross it through the curd from the other direction and angle your knife to cut cross sections horizontally (this is basically breaking up the solid curd into equal pieces).
5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42 degrees C (108 degrees F). Hold at this temperature for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container. Let drain for 15 minutes. Save whey to make ricotta if you wish.
7. Break up curd, mix in 1 tsp salt thoroughly (3/4 tsp for milder flavor or more for a saltier taste).
Steps 8 through 10 are repeated since you are splitting cheese in half during this stage
8. Place 1 cup (or half) of salted curd into 2 cup measure glass container or a glass bowl.
9. Microwave on high (1000 watts) for 45 seconds (or adjust to your microwave) to get desired elasticity.
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball. (Do this step to create a more firm cheese than with the original 45 seconds)
11. Drop into cold, salted water (1/3rd cup salt per quart) (or to your taste preference) let sit in refrigerator for at least an hour, but up to a day.
12. Store in an air tight container. Use within a week to a week and a half.
