Ingredients
Scale
- 1-gallon milk
- 1 ½ teaspoon citric acid
- ¼ teaspoon non-GMO rennet, dissolved in ¼ cup cold water
- ⅓ cup of salt
Instructions
- Dissolve the citric acid in the milk and heat it to 88 degrees.
- Stir in the dissolved rennet water, slowly, until curds form.
- Heat the curds to 110 degrees, strain them from the whey.
- Knead the curds like dough to remove excess whey.
- Heat the whey in the pot to 150 degrees. Stir in ⅓ cup salt.
- Dip the curd in batches into the hot whey.
- Warm and stretch them until they are super stretchy.
- Heat it once more and work it into a ball.
- Run under cold water to chill and then wrap in plastic wrap.
- Refrigerate.