You’ll Need:

–1 gallon (or larger — I used my 6 quart stock pot) stainless steel or other non-reactive (e.g. non-aluminum, non-cast iron) pot, with lid
–dairy thermometer
–colander
–slotted spoon
–long knife
–rubber gloves (optional, but recommended)
–cheese cloth (optional, but also recommended)

–1 gallon milk — not ultra-pasteurized. If using raw milk, and you aren’t absolutely, positively sure it is free of pathogens, heat the milk to 145 degrees Farenheit and keep it there for 30 minutes to pasteurize it. If using store-bought milk, be sure you go with regular “pasteurized” milk, and not “ultra-pasteurized” (it’ll say on the label) as the latter has been heated to a very high temperature that destroys all the organisms you need to make cheese.
–1 1/4 cup cool chlorine-free water. If you don’t have a water filtration system that removes chlorine for you, you can get it at the grocery store.
–1 1/2 teaspoon citric acid
–1/4 teaspoon (or 1/4 tablet) rennet
–1 teaspoon cheese salt (or salt substitute). Optional, but, again, recommended.

Click HERE for step-by-step instructions

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