Who moved my cheese? - Iowa Food Cooperative
Last fall, I signed up for a cheese class at Prairieland Herbs with my friend Amy. I was a little apprehensive, wasn't making cheese hard? I mean, all that measuring and temperatures and rennet?...
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Ingredients
- 1/4 tsp liquid rennet
- 3/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)
- 1 gallon milk (2%, 1%, or skim)
- 1 1/2 tsp citric acid
- Salt, optional
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