Directions: |
Directions:Slowly heat the milk to 55 deg in a stainless steel pot. While stirring, slowly add the citric acid solution to the milk and mix thoroughly but gently. Heat the milk to 88 deg over medium low heat. The milk will begin to thicken like yogurt. Gently stir in the diluted rennet for 30 seconds. Then do not disturb the milk while you let it heat to between 100 and 105 deg. In 5 to 8 minutes the curds should begin to breakup and pull away from the sides of the pot. Turn off the heat.
The curds will look like thick yogurt and become a bit shiny, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. Scoop out the curds with a slotted spoon and put in a bowl. Reserve the whey. Press the curds gently with your hands squeezing out as much whey as possible.
Heat the whey to 175 deg. shape the curds into several small balls, rolling them between your palms. Put them, one at a time, in a ladle and dip them into the hot whey for several seconds. Then gently fold the cheese over and over like you are kneading bread. Use rubber gloves at this point because the cheese will be very hot. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch. ( 145 degrees inside the curd). Repeat this process several times until the curd is pliable, mixing in the salt after the second time. When the cheese stretches like taffy it is done. If the curds break instead of stretch, they are too cool and need to be reheated. When the cheese is smooth and shiny, roll into balls and eat warm. Can be stored for about a week in the refrigerator.
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