Ingredients:

1 Gallon of milk

1/4 tsp Calcium Chloride diluted in 1/4 C filtered water (if using pasteurized milk)

1 Package of mesophilic culture (C101 from cheesemaking.com)

1 tsp cheese salt

Dry herbs or dry seasoning mix

Cheesecloth, colander, metal pot, thermometer, sharp knife,

form and weights for pressing cheese curd

 

1. Warm 1 gallon of milk to 86 F.  If using a pasteurized milk, briskly stir in calcium
   chloride solution while milk warms (1/4 tsp diluted in 1/4 C of filtered water)

2. When milk reaches 86F, sprinkle 1 package of mesophilic culture
   (C101 from cheesemaking.com), wait 2 minutes and stir into milk.

3. Let sit for 1 hour in a warm (not hot) water bath.

4. Quick stir milk.

5. Dissolve 1/2 tsp (or 1/2 tablet) of rennet into 1/4 cup of filtered water and add to milk (stir no more than 30 seconds).

6. Place in warm water bath.  Let it sit for 1 hour allowing curd to be firm and support a clean break.

7. Do a grid cut of the curd, allow it to sit for 15 minutes after cut, and then do diagonal cuts so curds are 1-2 inches.

8. Place curd into hot water bath (run tap water to hottest level, fill sink until water reaches 1/2-2/3 height of pot). Stir curd and replace water every 30 minutes. If you want a very hard cheese, make sure whey reaches 102+F (you can do this by adding some boiling water to water bath); medium softness make sure whey reaches 98F; for softer cheese, keep whey temperature under 95F. Cook curd for 90 minutes. 

9. Line a colander with cheesecloth or use a mesh colander. Ladle curd into colander using a slotted spoon. Allow it to drain for 15 minutes. Do not press curd, but pour off whey that accumulates on top of curd mass. Return curd to a bowl, stir in 1 tsp of cheese salt, and any dry herbs.

10. Line a device that can be used to press curds with cheesecloth, place curd into device and begin pressing (need to place around 5lbs of weight onto curd mass).

11. Press curd for 12-15 hours; increase weight to 10 lbs after 4 hours. Remove mass from press and cheesecloth, coat with salt, rewrap with cheesecloth and place in refrigerator on something that will allow for drainage. Allow it to cure for 1-2 weeks while replacing cheesecloth wrap to keep dry. At this point either consume cheese or coat in wax and allow it to continue curing to get a sharper cheese.