6 pints full fat milk, unpasturised
1.5tsp Citric Acid
¼ rennet tablet or 1/4 tsp single strength liquid
- Crush 1/4 tablet of rennet and dissolve in 60ml of cool or add 1/4 tsp single strength liquid rennet to the water. Set the rennet mixture aside to use later.
Add 1 1/2 tsp of citric acid to 240ml cool water, pour this into a large pan.
- Next, pour cold milk intothe large pan, to mix well with the citric acid. This will bring the milk to the proper acidity to stretch well later.
Heat the milk slowly to 32°C. When approaching this temperature, you may notice the milk beginning to curdle slightly due to acidity and temperature.
Note: If the milk ian't forming a proper curd, increase the temperature to 35°C or even 38°C.
- At 32°C, remove the pan from the heat and slowly add the rennet mixture to the milk. Stir in a top to bottom motion 30 seconds, then stop.
Cover the pan and leave undisturbed for 5 minutes.
After this time, the curd should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, for up to 30 minutes.
- Cut the curds into a 1" checkerboard pattern.
Place the pan back on the stove and heat to 41°C while slowly stirring the curds with a ladle.
Take the pan off the heat and continue stirring slowly for 2-5 minutes (longer heating time will produce a firmer cheese).
- With a slotted spoon, scoop the curds into a colander or microwave safe bowl.
Once transferred, press the curd gently with your hand, pouring off as much liquid as possible.
- If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.
For added flavour, stir in 1 tsp of salt to the curds.
You will notice more whey separation from the curd. Drain off all whey, as before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch.
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.