Preparation

1. You may leave milk on counter for an hour or so to lessen heating time
2. Pour both gallons of milk into large stock pot
3. If using lipase, dissolve in ¼ cup of water add to milk and stir well
4. Over medium heat milk to 90°
5. While warming dissolve citric acid in ¼ cup distilled water
6. Add to milk and stir to combine
7. Dissolve calcium chloride in ¼ cup water and add to milk stir to combine
8. Once milk reaches 90° turn off heat, dissolve rennet tablet in ¼ cup of distilled water, add to milk and stir for no more than 15 seconds
9. Cover milk with lid, turn off heat and let it sit for 5-10 minutes
10. Once the curd has set check for a clean break
11. Use a metal spatula to cut crisscross through curds to make uniform
12. Over medium heat, bring curd mixture to 105° while gently stirring
13. When 105° is reached turn off heat and let rest for at least 5 minutes.
14. Line a large strainer with cheese cloth and pour in curd mixture to remove liquid
15. Tighten cheese cloth to help squeeze out as much liquid as possible
16. Place contents in glass bowl and microwave 1 minute at a time
17. Use gloves to protect hands from heat
18. Knead the cheese and drain the whey until the cheese can be stretched and has a glossy appearance
19. Add salt and mix thoroughly
20. Shape into 4 or 5 balls and place in ice water bath to chill
21. When chilled wrap in plastic wrap
22. Should keep in refrigerator for 1 week