For best results, please read recipe entirely before beginning.

Ingredients needed:

2 gallons of milk
¼-1/2 teaspoon of MM100 OR MM101
¼ teaspoon Calcium chloride
¼ teaspoon rennet (double-strength coagulant)
Water (non-chlorinated)


Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Measuring spoons
Large mixing spoon
Cheese mold with follower for pressing & weight to press with (alternatively, you may use a cheese press)
Long knife (blade approx. 9 to 12" or longer) for cutting curd
pH strips or pH meter (optional)
Paracoat/plastic cheese coating (optional)
Cheese "cave" for ripening step (many hobbyists use a second refrigerator that allows temperature and sometimes humidity control)


  1. Heat whole milk to 88⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7

  2. Add ¼-½ teaspoon of MM series culture per 2-3 gallons.  Allow to sit on top of the milk for 3-5 minutes, then stir into the milk.

  3. Allow culture to ripen for 30-60 minutes. Keep pot covered to help maintain the temperature at 88⁰ F.  pH may not change during this time

  4. Add ¼ tsp of calcium chloride.  Dilute in ¼ cup non-chlorinated water.

  5. Add ¼ tsp rennet/coagulant by diluting in ¼ cup cool, non-chlorinated water.  Stir in an up and down motion 5-7 times. Allow the milk to stop moving and do not disturb the milk during the coagulation time.

  6. Allow rennet time of 30-40 minutes until the milk is coagulated.

  7. Cut into cubes 3/8” by using a metal spatula or long knife. Cut the coagulated milk into cubes by cutting at a 45⁰ angle, from the left and then to the right and then turn the pot ¼ turn and repeat process.

  8. After curd is cut, allow curd to settle on the bottom of the pot for 10 minutes. 

  9. Add 1 liter of 176⁰F water to scald the curds.

  10. Stir for 10 minutes.

  11. Allow the curds to settle for 10 minutes.

  12. Remove 1/3 of the whey. Replace it with 111⁰ F water to bring the curd temperature to 97-98.5 ⁰F.

  13. Stir the washed curd again for 10 minutes.

  14. Allow the curds to sit in the warm water/whey mixture for another 20-30 minutes.

  15. Drain whey and allow curd to begin to mat.

  16. Place curds in a cheesecloth-lined form/mold and apply about 10 lbs. (40-50 psi) weight to create a block of cheese. Press for 12-16 hours.

  17. Remove cheese from press and place it into a saturated brine. Leave cheese in the brine for 12 hours for each 2 pounds of cheese.

  18. Allow cheese to air dry at room temperature, until rind is dry. Cheese may be consumed at this time, but flavor will improve with aging. The cheese should be waxed or sealed with Paracoat/plastic coating or vacuum-sealed for aging. Age at 50-55⁰F for 3 to 9 months.