Adapted by Lesley and Barry Million of Terrell Creek Farm.
1 gallon of raw of low-pasteurized goat or cow milk (ultra-pasteurized milk will not work)
½ cup buttermilk or kefir
2 drops of liquid rennet (sold at MaMa Jean's Natural Market), diluted in ¼ cup cold, non-chlorinated water
1 teaspoon salt
A large stainless steel pot
A medium-sized stainless steel pot (these two pots will act as a double boiler, so the medium-sized pot will need to fit in the larger one)
A large slotted spoon
Measuring cups and spoons
Brew bags (found at home-brewing stores)
Sterilize medium-sized pot by boiling an inch of water for a couple of minutes. Pour out water. Using the double boiler, slowly heat milk to 86 degrees. Stir in the culture (kefir or buttermilk), and let sit for 45 minutes at 86 degrees to ripen. Add rennet that has been dissolved in water, and stir gently for one minute. Let sit for 12 to 18 hours. When the mixture has thickened and you see whey on the top of the curd, ladle into brew bag, and tie off the bag with a knot. Hang bag over a bucket for 12 to 20 hours, until the whey is barely dripping. Add salt and enjoy.