The curds should be small, and if you bite one it should squeak in your teeth. Slowly heat the curds to 125вЏ, stirring to prevent matting.Over the next 25 minutes, slowly heat the curds to 100вЏ, stirring frequently with your wooden spoon.The pieces should all be roughly the same size. Stir the curd with a whisk, slicing it into small pieces.Using a long knife, cut the curds into 1/4-inch cubes.If you use lipase, this may take a little longer. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot. Allow the cheese to set for 30 to 45 minutes at 90вЏ, or until the whey begins to separate from the curd.Stir to homogenize the milk, and slowly incorporate the diluted rennet using an up-and-down motion with your spoon to ensure that the rennet works its way through all the milk, so you can get the highest possible yield. Check temperature and make sure milk is no warmer than 90вЏ.

Cover and allow to ferment for 45 minutes. Add the thermophilic culture and lipase, and stir well. sea salt (non-iodized) or cheese salt sea salt (non-iodized) or cheese salt sea salt (non-iodized) or cheese salt 1/4 vegetable rennet tablet, dissolved in 1/2 cup cool water.liquid animal rennet, dissolved in 1/2 cup cool water if using bulk packet) direct-set thermophilic culture (use 1/8 tsp. 1 packet direct-set thermophilic culture (use 1/8 tsp.lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional) lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional) lipase powder, dissolved in 1/4 cup cool water and allowed to set for 20 minutes (optional) 2 gallons fresh milk from cows, goats, or both fresh milk from cows, goats, or both fresh milk from cows, goats, or both.

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