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Ingredients Edit

Directions Edit

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