Sunny Priyan
1 gallon whole milk, 1/4 tsp liquid calcium chloride (if using pasteurized milk), 1/4 tsp liquid rennet, 1 tsp salt, 1/4 cup warm water.
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Heat the milk in a large pot over medium-low heat, stirring occasionally.
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If using pasteurized milk, add diluted calcium chloride to the milk and stir gently to help curds form.
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Dilute the rennet in 1/4 cup warm water, stir into the milk, cover, and let sit for 1 hour at room temperature until curds form.
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Once curds form, cut into 1-inch cubes and heat to 105°F (40°C), stirring gently to prevent clumping.
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Drain the whey, transfer curds to a microwave-safe bowl, heat for 30 seconds, stretch with salt, and continue until smooth, then shape and cool in cold water.
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