Start off by dissolving a 1/2 Rennet tablet in 1/4 cup of water and set it aside.

Start to warm the Organic Milk slowly on low.

Stir in the Citric acid and stir until the heat reaches about 105 degrees.

Turn the heat off and pour in the dissolved rennet water mixture.

Stir for approximately 30 seconds.

Now let the Milk mixture set for about 15 minutes (or longer if you don’t see it start to separate)

After it has set, run a knife through the mixture, cutting squares to break up and separate the curd from the whey. Use the stainless steal spoon to scoop out the curd and put it in the glass bowl, leaving the whey in the pot.

Remove as much of the whey as you possibly can.

Now for the fun part! Once the liquid as been drained, you will microwave the curd mixture on high for about one minute. Remove it from the microwave and drain the whey again. Press down on the cheese to remove as much of the whey as possible.

Repeat as necessary but only microwave it for 30 seconds each time you drain it. A stainer would be helpful. I did this about 3 times.

Once completely drained, start kneading the cheese until it comes together like dough. While you are kneading it add a generous pinch of salt. I would estimate this is about a teaspoon but mine could have used more like a teaspoon and a 1/2 next time. I got a bit shy with the salt.

Tip: If the cheese still hasn’t come together, you will need to microwave it again and drain the whey until it does come together. I ended up microwaving it one last time for about 45 seconds for it finally to come together.

Shape it into a ball and let it sit on the counter for about 10 minutes and enjoy!