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 88 F. Add mesophilic culture, rest 3 minutes, stir well, cover, and ripen 45 minutes.
3. Add calcium chloride, then rennet, stirring each diluted addition for 30 seconds. Hold still at 88 F for 40 to 45 minutes, until the curd sets cleanly.
4. Cut into 1/2-inch cubes, rest 5 minutes, and stir gently while raising the curds to 102 F over 30 minutes.