In article >,
"Paul M. Cook" > wrote:

> The key is the milk, you must get as close to raw as you can get. If you
> can get milk straight from a dairy you'll have the best luck. You want to
> use whole milk but bear in mind whole milk by dairy standards has much more
> fat than store bought whole milk. I add a cup of cream per gallon. All
> milk sold in stores is pasteurized. Not all is homogenized, though. The
> homogenized milk does not yield the best result as the fat does not
> coagulate to form the curds like you want. But there are places you can get
> fresh organic milk that is just pasteurized. If you have connections, pure,
> raw unpasteurized milk makes the best cheese.
>
> All you do is warm the milk, about 2 gallons, to about 88F, add your rennet
> and slowly raise the temperature to 105F. Now you want to maintain the 105
> for about 15 minutes. You'll have a nice heavy curd which you'll spoon off
> into a strainer or cheese cloth. Then you'll cool, dry and salt the cheese
> curds.
>
> The final step is you put the dried curds into hot water and let it get
> soft, then you pull it like taffy in your hands in the hot water. When it
> is shiny and stretchy you form it into balls by folding it over and over
> into a lump.
>
> That's basically how it's done. You can buy everything online.
>
> Paul

Thank you. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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