• 1/2 vegetable rennet tablet or ½ spoon liquid rennet
• 1/4 cup cool water
• 1 gallon milk (preferably fresh with full fat)
• 1 teaspoon citric acid
Crush the rennet into the water and stir to dissolve. Pour milk into Sarbloh pot. Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.
At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
Let cheese settle at least for 20 to 30 minutes. After 20-30 minutes waiting period, heat it again over medium heat till it is at boiling level. At this point turn off the heat and leave it there for ten minutes. With a slotted spoon or mesh strainer, scoop the curd into a large cheese cloth. Press the curds gently to drain the whey and put something heavy on it for one hour to drain off all the excess whey easily and fast.
Cheese is ready to use. Store it in fridge for two to three days. But for long time store it in freezer.
Contributed by Bibi Harkiran Kaur Toronto