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Ingredients
  • 1 Gallon of Milk(Not UltraPasteurized)
  • 1 ½ tsp Citric Acid
  • ¼ Rennet Tablet or ¼ tsp Single Strength Liquid Rennet
  • 1 tsp Cheese Salt (adjust to taste)
  • subheading: Equipment:
  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • Large Colander
  • Large Bowl
  • Optional - Food grade, heat resistant gloves for stretching the curds
Steps
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