Ingredients
1 gallon milk, whole, low-fat, or nonfat
1/4 teaspoon liquid rennet
2 tablespoons water
1/4 cup cultured buttermilk
1 to 2 teaspoons salt
Method
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Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Rennet for cheese curd formation
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Pour the milk into a large, heavy-bottomed pot and heat over low heat to 95 degrees F. Check temperature with a thermometer. Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Stir in the buttermilk. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form. Cut curds into 1 inch pieces. Heat the curds with the whey over low heat to 110 degrees F., stirring gently to bring the curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes). It will take about 30 minutes for the curds to reach 110 degrees F. Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain about 5 minutes, then gather together the edges of the muslin and rinse the cheese under cold water, squeezing while rinsing. Squeeze the cheese dry, then transfer to a medium bowl and add 1 to 2 teaspoons of salt to taste. Cover and refrigerate until ready to use or up to 2 days.