-
1
1. Place the Skim milk in a 2 quart vessel.
-
2
2. Whisk in the buttermilk and place in the microwave.
-
3
3. Cook the milk for 6 minutes on full power making sure to stop and stir the milk after each minute that passes.
-
4
4. While the milk is cooking run a glass measuring cup and a metal spoon under HOT water.
-
5
5.During the last minute that the milk is cooking, and using the hot measuring cup and spoon dissolve the 1/4 piece of rennet tablet in 1/8 c. luke warm water. (making sure the rennet completely dissolves)
-
6
6. Whisk the dissolved rennet water into the warm milk mixture and cover with either a tight fitting lid or cling-film.
-
7
7. Put a stopper into your kitchen sink and place the container of milk into it.
-
8
8.Run hot water (but not so hot that you can't keep your hand in it) into the sink until it comes 3/4 of the way up the sides, and leave it to sit for 5 hours or overnight. I like to start this before i go to bed and let it sit in the sink until i wake up in the morning.
-
9
9. After the time is up your milk should be coagulated and should have a layer of whey on-top of it.
-
10
10. Taking a butter knife cut through the curd to make a chessboard pattern.
-
11
11. Line a colander, set over a bowl large enough to capture the whey, with a clean thin dish towel (not terrycloth though) or several layers of cheesecloth
-
12
12.Pour the curds and whey into the colander and then pull up the corners of your cloth and hang it from your faucet to drain, making sure to keep the container under it to catch your whey.
-
13
13. Draining should only take an hour or two, but the cheese should be about the consistency of cream cheese when its done.
-
14
14. You can eat it plain or stir in a little skim milk and fruit preserves for a more yogurt like experience, you can even use the cheese to make great dips or spread on your bagel.
