Acquire fresh milk, liquid rennet, cheese salt, and a cheese starter. Choose the type of milk based on the kind of cheese desired (cow, goat or sheep). Ensure that the milk is not ultra-pasteurized.
Heat the Milk
Warm your milk in a pot, gradually raising the temperature. Avoid overheating as it may impede the curdling process. Aim for 85°F for soft cheese and 105°F for hard cheese. It's advisable to use a cooking thermometer for accuracy.
Add Rennet & Settle
Mix the rennet in a small amount of cool, unchlorinated water and stir into the warm milk. Let it settle undisturbed in a warm area for 1-2 hours until the curd is firm enough for cutting.
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