Step 1.....Use 1 gallon fresh or morning milk or 1 gallon milk from evening before
Step 2.....Warm to 86 degree
Step 3.....Add color, using 1/8 tablet per gal. Dissolve in 2 tbs water
Step 4.....Add rennant solution to warm milk (never mix cheese color into rennant solution)
Step 5.....Let set for 30-40 min testing for firmness of surd (Keep away from draft)
Step 6.....Cut vertically with a long knife -- then cut at another angle
Step 7.....Stir with hands to break up curds
Step 8.....Warm to 102 degrees very slowly.Stir occasionally
Step 9.....Leave in the whey for about one hour. Stir occasionally
Step 10...Pour into cheese cloth and let whey run off
Step 11...Add salt -- 1 Tbs per gallon, put 1 tbs at a time while stirring
Step 12...Form into ball in cloth and hang for 1/2 to 3/4 hour
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