Ingredients for making cheese :
2 quarts (liters) of 2% or 3.25% milk (the latter may produce a bit more cheese)
1/4 tsp liquid rennet*
non - iodized salt, such as pickling or kosher salt (optional at this point)
*Liquid rennet is the indispensable ingredient needed to make this type of cheese recipe. I will talk more about it following the recipe instructions.
Directions for making Cheese :
Pour milk into an aluminum or stainless steel pot. Add 1/4 teaspoon liquid rennet and 2 tablespoons non iodized (pickling or kosher) salt. The amount of salt can vary according to your taste. You also have the option of adding salt at a later point instead which is explained below.
On medium heat, stir milk constantly for approximately 10 minutes. At that time, you will begin to see the milk solids separate from the whey and start to clump together. Remove from heat.
You will now need to scoop about 1 cup of the cheese into your hand and squeeze out as much water as you can forming patties about the size of a small hamburger. Transfer cheese to a container and pour a small amount of the liquid whey into the bottom. This will help preserve the cheese for a few days since most of the salt will have remained in the liquid. Or, if you didn't add salt to the milk at the start, you can add the salt to both sides of the patties now.
Cut into small pieces and serve on your favorite bread or mix it in a salad.