Directions

1. Read the safety notes before starting. Use pasteurized milk only, sanitize every tool that touches milk or curd, wash hands well, and discard the batch if it smells rotten, turns slimy, grows black or pink mold, or shows swelling that does not match the style.
2. Warm the milk to 86 F. Add mesophilic culture, rest 3 minutes, stir 1 minute, cover, and ripen for 45 minutes.
3. Add calcium chloride and rennet as separate diluted additions, stirring each for 30 seconds. Hold still at 86 F for 40 to 45 minutes, until the curd gives a clean break.
4. Cut the curd into 3/8- to 1/2-inch cubes. Rest 5 minutes, then stir gently for 10 minutes.