Whole Milk Rennet Citric Acid Kosher Salt
Prepare Take milk out of the fridge to start to come up to room temperature. Make sure all of your equipment is clean and sterilized.
Prepare the Citric Acid & Rennet Get your citric acid and rennet ready by mixing each with water. Add milk and citric acid to pot and heat slowly up to 90 degrees. Remove from the heat, add rennet cover and let rest.
Cut the Curds Use your spatula to cut your curds & slowly heat up to 105 degrees. Use your slotted spoon to drain into your cheesecloth-lined colander. Give it a good squeeze to drain out that whey.