🍽 Recipe ->

Shelf life:
Freezer: 6 months
Fridge: 1 week
To store: Put in small container with teaspoon of salt and whey

Half rennet tab will last in fridge for 1 year

🍜 Ingredients

1. 1 gram A2 raw or low-temp/VAT pasteurized milk
2. 1.5 teaspoon citric acid
3. 1 cup purified water
4. 0.5 rennet tablet, dissolved in 0.25 cup purified water
5. 0.5 teaspoon cheese or flaky salt
6. 1.25 cup distilled water (purified is fine)

📑 Directions

1. Measure out 1 cup water in small bowl and add citric acid
2. Stir until dissolved
3. Measure out 0.25 cup water in another bowl
4. Dissolve rennet tablet
5. Pour citric acid into pot, followed by gallon of milk.
6. Set pot over medium/high heat and warm to 90F while stirring gently
   1. DO NOT HEAT TOO FAR OVER 90F
7. Remove from heat and add rennet solution
   1. Stir for 30 seconds
   2. Cover pot and leave for 10 minutes
8. Milk should look like soft tofu
   1. Leave for longer if it doesn't curd
9. Using metal spatula or knife, cut curds into uniform grid
10. Warm pot over medium/high heat to NO MORE than 106F.
    1. Stir them slowly as they warm, but don't break them up too much
    2. Curds will clump
    3. Save whey- good for soups, whey butter, dogs, ets.
11. Remove pan from heat and stir for another 5min. Ladel curds into microwave safe bowl with slotted spoon
12. Microwave curds for 1 minute
13. Drain off whey- can use cheese cloth
    1. Fold curd over a few times
14. Microwave 30 seconds
    1. Check internal temp
    2. Needs to be 135F
    3. Repeat until 135F
15. Sprinkle cheese salt and squish into. Stretch and fold repeatedly. Should tighten and become glossy.
16. Shape into 1 or 2+ balls

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Created: 2025-09-20 | Recipe Type: side | Difficulty: hard