1/2 gallon fresh whole milk
2 ounces Mesophilic Starter Culture
1/4 tab Rennet
Mix milk with mesophilic starter.
Mix 1/4 tab Rennet into two tablespoons of COOL water. Mix this into the milk thoroughly using a whisk and stirring for at least 5 minutes.
Cover and set aside to ripen for about 15 to 20 hours at room temp (70 degrees F/21 degrees C). The milk should be a firm curd within 24 hours, however the full 15 to 20 hours is needed to develop the correct flavor.
After 15 to 20 hours, gently ladle the curds into a colander lined with a FINE cheese cloth.
Allow the curds to drain for awhile then tie the four corners of the cloth together. Hang it to drain 8 to 12 hours.
After the curds have drained, place the curds into a small bowl. Mix by hand until pasty.
Add salt, herbs, etc. to taste.
Place the cheese into a sealable container into a refrigerator. The cheese will firm up a little once under refrigeration.