Ingredients
- 1/16 teaspoon lipase
- 1/2 teaspoon citric acid
- 1/8 teaspoon rennet
- Water.
- 1/2 gallon non-homogenized milk (super fresh required.. otherwise you get ricotta)
- Salt to tast ~1.5 teasoon.
Equipment:
- Slotted Spoon
- 4 qt pot
- microwave
- microwavable bowl
- stovetop
- thermometer which can read from 80 degrees F to 120 degrees F.
Method:
- Add the milk to the pot. Sprinkle the Lipase on top of the milk
- Dissolve the citric acid in 1/4 cup water. Ensure it’s completely diluted. (I nuke it to make it go faster.. then add some more cold water or an ice cube to cool it down again.)
- Add the dissolved citric acid to the milk while stirring vigorously.
- Turn the stove on medium or medium high (extra impatient)
- Stir the milk until it reaches 88degrees F. (Just like Back to the Future. )
- Vigorously stir in the rennet. (20 seconds)
- Stir the milk in a swirling motion, just enough to keep it moving.
- Milk will curdle around 104-120 degrees F.. If it hasn’t. your milk is awesome and you should probably add some more diluted citric acid.
- STOP STIRRING AS soon as it curdles.
- Wait 30seconds of a minute..
- Using the slotted spoon Start collecting the Curd to one side of the pot. (takes a couple minutes.
- If you’ve hit 120 degrees F, or if the curd is stretchy “melting off the slotted spoon” label it into the microwaveable bowl.
- Drain the first batch of whey off of the bowl back into the pot.
- Put the cheese on the edge of one hand so that both sides hang off.. let gravity strech it. If it wont stretch… then put the bowl in the microwave with the cheese and nuke it for 30 seconds and try again. (May have to do twice.)
- Add the salt to the newly accumulated whey in the bowl and mix it in with the other hand.
- Dip the cheese in the salted whey.
- Repeat the gravity stretch, dunk process until the surface of the cheese is smooth looking. Don’t over stretch or it will be tough.
- That’s it. Eat within a few hours Don’t refrigerate.
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