In a large saucepan heat the following to 40 c:
2 litres of whole milk.
1 teaspoon citric acid dissolved into ½ cup warm water bottled water to increase acidity.
Then stir in ¼ teaspoon rennet (or as directed as it comes in different strengths) dissolved in ½ cup warm bottled water.
After 10 minutes cut into 25 mm cubes.
Continue to heat at 40 c for five minutes.
Drain the cheese into a cullender or sieve.
Form into a flat piece of cheese.
In another pot heat 2 litres of water to 75 c and add up to 2 tablespoons salt if desired and heat through only to form the cheese.
