Ingredients
1 gallon whole milk
1 cup plain yogurt
1/4 teaspoon liquid rennet
1/4 cup cool water (55 to 60 degrees)
1 to 2 teaspoons salt
Preparation
Pour the milk and yogurt into a large pot. Heat over low heat, stirring, until the temperature of the mixture reaches 95 degrees F. Check temperature with a thermometer.
Dissolve the rennet in the water in a small cup. Stir the dissolved rennet into the milk for 30 seconds. Remove from heat, cover, and let stand 30 minutes to 1 hour or until solid curds form.
Cut the curds into 1 inch pieces. Heat them with the whey over low heat to 120 degrees F., stirring gently to bring curds from the bottom to the top (stir for the first 5 minutes, then every 5 minutes after that). It will take about 30 minutes for the curds to reach 110 degrees F.
Pour or ladle the curds into a colander lined with a double layer of butter muslin. Let the whey drain for 1 hour or until it stops dripping from the cloth.
Transfer the cheese to a medium bowl and add 1 to 2 teaspoons of salt to taste, stirring well.
Line two chees molds with a double layer of butter muslin. Fill the molds with the chees, fold the butter muslin over the top, and place about 2 pounds of weight on top. Press for 4 hours in the refrigerator. Remove cheese from molds and remove cloth carefully. Use right away or cover and refrigerate for up to one week.
