1: Clean and sanitize all equipment and work area.
2: Heat milk to 90⁰ F, pH should be at 6.5-6.7.
3: Sprinkle culture on top of milk and let rehydrate for 3-5 minutes. Then stir into the milk for 2-5 minutes.
4: Let culture sit for 60-90 minutes, maintaining a temperature of 90⁰ F.
5: Add diluted Calcium Chloride solution.
6: Stir in rennet using an up and down motion for 1 minute. Calm milk and let sit for 30-40 minutes or until the curd has a clean break maintaining a temperature of 90⁰ F.
7: Cut the curd into 1/4-1/2 inch cubes. Let curd sit for 5 minutes.
8: Gently stir curd and raise the temperature to 102⁰ F over a period of 30 minutes (don't cook too fast). Continue to stir for good heat distribution. Speed up stirring as curd firms up.
9: Continue to stir for another 30 minutes, maintaining the temperature of 102⁰F.
10: Drain whey and allow curd to settle. Turn off stove and keep curds at 90⁰ F.
11: Turn curd every 20 minutes for 1-2 hours or until pH reaches 5.4.
12: Cut up curds and salt. Add the salt in several applications. Stir curds well after each application of salt 2-3 minutes.
13: Place curds in a form and apply pressure to create a block of cheese. Curds can be consumed fresh.
Aging (Optional): Coat with wax and store in environment temperature ranging 45-55⁰F.
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