Step #1 – Dissolve 1/4 rennet tablet into 1/4 cup of cool chlorine free water and set aside{FYI – we just used tap water}.

Step #2 – Mix 1 1/2 teaspoons citric acid into 1 cup cool water and pour into your pot and stir like a crazy person.

Step #3 Pour milk into a large stainless steel pot and heat to 90 degrees while stirring.

Step #4 – Remove the pot for the stove top, add the rennet mixture  and stir for about 30 seconds.  Then cover the pot and let it sit for 5 minutes undisturbed.

Step #5 – After 5 minutes your mixture should look like floating cottage cheese that has separated a little bit. You will then cut the curd with a knife {like into strips}.

Step #6 – Place your pot back onto the stove top and heat to 105 degrees while slowly moving the curds around with a spoon.

Step #7 – Take the pot off the burned and continue to stir the curds for 3 -4 minutes.  Pour off the floating whey and using a slotted spoon to transfer your curds into a large glass bowl {you don’t want a bunch of excess liquid}.

Step #8 – Microwave the curds {in the glass bowl} for 1 minute.

Step #9 – Remove the bowl from the microwave, drain any excess liquid, shape into a ball and add 1 teaspoon of salt.

Step #10 – Place the cheese ball back in the bowl and microwave for another 30 seconds.  Drain, stretch cheese {it must be 135 degrees to stretch properly} a few times and form into a log or ball.

Step #11 – Place your cheese ball in cool water and let it sit for 5 minutes.  Then place the cheese ball in ice water and let it sit for an additional 15 minutes to cool down.

Step #12 – Eat fresh or wrap in an airtight container {or saran wrap} and place it in the refrigerator for later.