Heat milk to 96F. Add CaCl & culture. 30 min add rennet. 20 min cut. 5 min stir. Heat to 116F. 30-60 min strain. Press. Salt.
CHEESE CURDS!
Heat milk to 96F. Add CaCl & culture. 30 min add rennet. 20 min cut. 5 min stir. Heat to 116F. 30-60 min strain. Press. Salt.
CHEESE CURDS!