1 gal whole milk
Thermophilic starter
Rennet
Heat milk to 86°
Add starter, let rest for 2 minutes, then stir.
Let sit 30 minutes off heat.
Add rennet and stir.
Let sit 45 min to 1 hr, check for clean break.
Cut into 1/4 inch curds
Let rest 15 minutes
Heat to 115° while stirring gently and hold for 15 minutes
Drain whey
1 tsp salt
Press at 25 lb for 15 min, turn and press again