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Ingredients
  • ½ gallon (2 L) whole milk (not ultra-pasteurized)
  • 1 cup (237 ml) non-chlorinated water (bottled or tap water left out overnight)
  • ¾ teaspoon citric acid
  • ¼ rennet tablet
  • 1 teaspoon cheese salt
  • subheading: Equipment:
  • Stock pot
  • Rubber spatula
  • Kitchen thermometer
  • Slotted spoon
  • Knife
  • Cheese basket
  • Cheese cloth
Steps
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