Homemade Cheese Making Recipe

1. Heat the milk to 86°F (30°C) in a large pot.
2. Stir in the mesophilic starter culture and let it sit for 45 minutes.
3. Add the liquid rennet and mix gently for 30 seconds.
4. Let the milk sit undisturbed for 30-45 minutes until it forms a firm curd.
5. Cut the curd into 1/2 inch cubes using a long knife.
6. Slowly heat the curds to 105°F (40°C) over 30 minutes, stirring gently.
7. Remove from heat and continue stirring gently for 15 minutes.
8. Pour off the whey and transfer curds to a cheesecloth-lined colander.
9. Sprinkle salt over the curds and mix gently.
10. Press the curds with a cheese press or weighted plate for 6-12 hours.
11. Remove the cheese from the press and let it air dry at room temperature for 1-2 days.
12. Age the cheese in a cool, humid place for 1-4 weeks, depending on desired flavor.
Enjoy your homemade cheese as a fresh snack or in your favorite recipes!