It was a bit of a process, not difficult or particularly time consuming, just several steps over several days. Here's how I did it.
First off you need 4.5 liters of milk. Warm it up to 86F. Stir it if you think it might burn, I didn't and it was fine.
Remove from the heat and stir in 1 tablespoon of fresh yogurt. Cover the pot up and let it sit for an hour at room temperature. While you are waiting dissolve 1/2 rennet tablet or 1/2 teaspoon of liquid rennet in 1/4 cup cold water. When the hour is up, add the rennet infused water to the milk. Stir, stir, stir.
Cover it up again and let it sit out overnight at room temperature.
|After a couple of hours.|
|Wayyy to big.|
Let it drain until the whey stops dripping. It takes a couple of hours. When it's done, stir in 1/2 teaspoon of salt.
Pack the cheese into a suitable mold lined with cheesecloth. I just used a square plastic container.
Wrap it up, top with a weight and let it sit out overnight.
|Do you think the ketchup can was overkill?|
The next day (man this is taking forever), cut up your cheese and add it to a 1 liter jar. Pour in the whey. Put on the lid and stick it in the fridge for a couple of days. If you like the taste of disappointment, taste the cheese before soaking it in the brine, you won't (or is it will?) be disappointed.
After a couple of days, taste your cheese and give yourself a big pat on the back. Try not to eat the entire jar, it's salty.