- 64 fl oz milk (non-homogenized)
- 1 tsp liquid animal rennet
- 1 tsp Kosher salt
- In a large stockpot, bring the milk slowly to a simmer, stirring regularly to prevent burning. Once fully simmering, remove immediately from the heat and let cool completely.
- Add the liquid animal rennet to the cooled milk and mix gently. Let stand for 2 hours, or until the milk has entirely coagulated.
- Use a knife to cut the curds. Scoop out the curds of milk and put them in a large cheesecloth-lined sieve placed over a large bowl.
- Using your hands, mix and move the curds around the sieve, pressing down lightly to extract additional whey. Continue the mixing process for 10-15 minutes, increasing pressure slightly toward the end of the process in order to drain off more whey. Let the curds rest in the sieve for half an hour for the last of the whey to drain off.
- Lift the cheesecloth from the sieve, and squeeze it into a ball to complete the draining process. Place the cheese in a container with small holes and place that inside another container and cover cheese with plastic wrap.
- Place the cheese in the refrigerator for at least 24 hours.
- Remove the cheese from container, slice and sear over medium-high heat.