1 gallon of Kroger Full cream milk
1 1/2 tsp citric acid in 1/4 cup water
20 drops calcium chloride in a water - liquid from Dairy Connection
lid on for 5 minutes
Microwaved for 30 seconds - drained
Placed curd in hot salted water
Took half and re microwaved for 30 seconds - it was at this stage that it was easy to stretch and form - next time I should let it get hotter. It was as hot as I could handle and was "melty" the cheese was shinny at this stage.
Formed into balls and placed in cold salty water. The cheese pretty quickly became soft on the outside so took it out of the water and wrapped it cling.
Creamy taste, good texture but soft and a bit slimy on the outside.
Yield 18 ozs from 1 gallon
To do differently next time:
Salt the curds after they are first removed from the whey
Microwave till 150 F and till it has a sheen and able to be stretched
Adventures in Cheesmaking
This all started out as a curiosity. Like most stuff we eat there is a rich history behind it. Centuries of experimentation. Cheese is just another example.
From the horse back tribes of the Asian Steppes to the Silk Road camel caravans to Romans Legions to European Monks to today, milk was a great source of nutrition but spoiled quickly and was heavy to transport.
The answer was cheese.