Ingredients
1/2 cup water
1 gallon skim milk
1/4 cup buttermilk
1 1/2 teaspoons seasoning
1/3 cup cream
3 drops liquid vegetable Rennet
Preparation
Dilute liquid Rennet in water. Heat skim milk to 80 degrees F. for 1 minute. Add buttermilk and Rennet solution & stir well. Cover w/towel & leave at room temperature. (70 F. for 12 to 18 hours) until a firm curd forms and a little whey appears on the surface. Cut curd into 1/2 inch squares by passing a long knife through it lengthwise and crosswise of the container. Set container in a larger pan containing hot water. Warm curd to 110 F. Hold the curd to this temperature for 20 to 30 minutes, stirring at 5 minute intervals to heat curd uniformly and prevent it from sticking together. Immediately pour into dish lined with cheesecloth or fine dairy cloth and drain for 2 minutes. Shift curd on cloth occasionally by lifting corners of cloth. After Whey has drained lift curd in cheesecloth and immerse in pan of cold water 1 to 2 minutes. Drain the curd until it is free from Whey and put cheese into a bowl. Add seasoning & cream and mix thoroughly. Chill before serving. Seasoning is your choice.
