- milk should be 100 degrees.
- Dissolve rennet in lukewarm water.
- Stir in milk.
- This will set in ½ hour.
- Stir mixture to break whey from the curds.
- Squeeze in cheesecloth.
- salt, chill and serve.
- I add chives or other herbs and use like cream cheese, keeps about 1 week.
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