INGREDIENTS
1 gal
Whole Milk (NOT the ultra-pasteurized kind!)
1/3 tsp
Liquid Rennet (I used vegetable)
3/4 cup
lukewarm Water
1 1/2 tsp
Citric Acid
3/4 tsp
Kosher Salt
Digital Food Thermometer
Slotted Spoon
Clean, new Dish Gloves
Stainless Steel pot with a heavy bottom
Microwave-safe dish