Cheese Basket Mold
Butter Muslin Cheese Cloth
Cheese Thermometer
Stock Pot
Slotted Spoon
Knife
1/4 Rennet Tablet, Dissolved in 1/4 cup Non-Chlorinated Water (Bottled or tap water left out overnight)
1 Teaspoon Cheese Salt
1/2 Gallon (2 L) Whole Milk
In a pot, over medium-low heat, bring milk to 90° F (32° C), stirring occasionally, about 10 minutes.
Turn off heat, using a slotted spoon, pour rennet solution through spoon into milk and then stir in an up and down motion to evenly distribute throughout the milk.
Let milk set for 10 minutes, milk should be firm to the touch when it is ready. If milk is not firm let sit for a few more minutes.
Using your fingers, gently rake your hand through the solidified milk to break up the curds, turning the pot 90° each time. The curds will get smaller and smaller as more whey is released. You want to do this process slowly and gently so the curds are soft and not rubbery.
When the whey starts to clear (it will look more yellow than white), pour the top 1/3 into your cheese basket, strain (discarding the whey) and return the collected curds to the pot.
Repeat steps 4 and 5 until nearly all the whey has been removed, about 10 minutes.
Pour curds into cheese basket, gently push down to release any additional whey.
Return dry curds to pot, sprinkle with cheese salt and knead to incorporate.
Press curds into two ring molds (or basket cheese mold). If additional whey is expelled press with paper towels to remove. Remove cheese from mold. Cheese is ready to eat immediately or can be stored for 3-5 days refrigerated.
