2 gallons fresh milk
1/4 rennant cheese tablet dissolved in
1/4 cup cold water
2 tbs salt
Heat milk to luke warm (75-90). Remove from heat and add dissolved rennant. Stir and leave to curdle, about 1 hour.
Break up curds and let separate from whey - pour off whey. Press off more whey. Salt the curds and press again. Don't throw away the whey, it's good to cook with.
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