• Add the  milk & cream to a pot and stir well, slowly heating it to 86 degrees.

• Add the calcium chloride and stir it in.<• Add the mesophilic culture cubes. Melt them and maintain your temperature.

• Add 4 drops rennet, stirring, slowly and gently, in an up and down motion for 30 seconds.

• Cover the pot and set it aside without further disturbance for 12-24 hours.

• The curds are ready when droplets of whey form on the surface about 2-3” in size and the curd mass begins to pull away from the sides of the pot.

(This is actually a clean break on mozzarella, but gives you an idea of what one looks like)
• Check the curds for a clean break

• Using a slotted spoon, carefully transfer the curd into a cheesecloth-covered colander set inside a large bowl to collect whey for further use. (I buy use this one. It has a nice close weave.)

• Drain the curds for 1-2 hours.

• Tie up corners of the cheesecloth and hang it in a warm area for 10-20 hours, scraping the sides of the cheesecloth every 4 hours or so to facilitate further draining. (Complete draining time depends on desired consistency.)

• At the last scraping, mix in 1 teaspoon of salt for flavor and to release any extra whey.