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 90 F. Add thermophilic culture, rest 3 minutes, stir 1 minute, cover, and ripen 45 minutes.
3. Add calcium chloride, then rennet, stirring each diluted addition for 30 seconds. Hold at 90 F for 40 minutes, until the curd gives a clean break.
4. Cut the curd gradually to rice-size pieces over 10 minutes. Stir carefully so the curd pieces stay separate.