Start out by bringing 2 Gallons of milk up to a temperature of 96°F. Once the milk is at 96°F, set a timer for 90 minutes (so you can measure the critical process from ripening through scald; this is the critical part and needs to run by the clock) and proceed with the recipe.Optional: If you want more color in the curds add 1/4-1/2 tsp of annato cheese coloring at this point Next 1/2 tsp of Calcium Chloride is measured out and added to the milk along with a pack of (C201 Thermophilic Culture). The milk is then kept at 96°F to culture (ripen) the milk for 30 minutes.
Next measure out 1/2 tsp of single strength Liquid Rennet and add this to 1/4 cup of cool water, add and stir the milk gently for about 30 seconds.In about 6-10 minutes the milk will begin to gel and in 18-25 minutes a firm set should take place.This can be tested by inserting a knife and lifting with the broad surface to split the curd as seen above. In a few seconds the cut will fill with clear whey, if it is cloudy wait a few more minutes. Next cut the curd surface into 3/4 inch cubes. Wait 3 minutes then begin to stir. Keeping the temperature at 96°F and as you stir the curds will become smaller.
You can now begin heating the curds slowly to 116°F over 30 minutes. They will continue to shrink as more whey is released. About now your timer should be going off. Continue to cook the curds for 30-60 minutes depending on how dry you like them. Once the curds are cooked, transfer them to a cloth lined colander to drain. The cloth is then gathered by its corners and hung for 15-20 minutes. Then the cloth is twisted tight to press the curds together.
A small plate, placed on top of the curds, provides an excellent flat surface for pressing. Press with a weight of 1 Gallon of water (app. 8 lbs) and let set 1-3 hours. In about 1-3 hours, you'll have a nice consolidated mass of curds.
This curd mass can now be broken into bite size pieces and tossed with a bit of salt.
It is now ready for eating. I store the curds in a zip lock bag in the fridge.
NOTE: If you have a pH meter, the end of step 5 should be pH6.4 and step 7 pH5.3.