Grab a big ole pot that will hold the gallon and have room leftover, and pour the milk in.
Get a small bowl and add ½ cup cool water and 1 ½ teaspoons of citric acid. Stir until dissolved.
Get another small bowl and add ¼ cup cool water and ¼ teaspoon of rennet. Stir until dissolved.
Heat the milk on low to 55 degrees.
Add citric acid solution while stirring.
Heat the milk to 90 degrees stirring constantly.
Remove the pot from the heat and slowly stir in the diluted rennet with an up and down motion for 30 seconds.
Cover the pot and leave undisturbed for 5 minutes.
Check the curd. It should look like custard, but you should be able to see the thinner whey liquid. It’s almost clear. If the whey liquid is still milky, let it set longer.
Cut the curd into squares with a knife.
Place the pot back on the stove and heat it to 105 degrees gently moving the curds with your spoon.
Remove from heat and continue to stir slowly for 5 minutes.
Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl.
Press the curds gently with your hands, pouring off the whey.
Save the whey to use in soups, or other dishes for added nutritional value. We soak our grains in whey to break down the phylates.
Microwave the curds for 1 minute.
Drain the whey again.
Gently fold the cheese over and over like you are kneading bread with your hand or a spoon to distribute the heat.
Microwave two more times for 35 seconds each, draining and kneading after each heating.
Knead quickly until smooth and elastic. When the cheese stretches like taffy, it’s done.
If it doesn’t stretch, it’s too cool and needs to be heated more.
Roll it into small balls and eat warm or place them in ice water for 30 minutes.
Cover and store in refrigerator.
Curds are best eaten warm.