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Ingredients
Directions
- In a large stock pot, add in the water. Add in sufficient salt to the water till it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, till the touch of the water is like warm bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mix till the curd starts to pull.
- Using your hands or possibly a spoon, pull the cheese till it begins to hold shape. It's like pulling taffy. Don't over pull the cheese because the end product will be rubbery. If the cheese hardens to soon, dip it back in the water and repeat the pulling process. After the desired weight is achieved, dip the cheese in an ice bath. The cheese can either be stored in salted water or possibly rolled in plastic wrap.
- If you want to flavor the cheese, add in the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese.
- This recipe yields about 1 lb. of cheese.
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