Transfer the milk into a non-reactive pot or saucepan and mix in the calcium chloride.
Stir constantly until you reach 100°F. Turn the heat off and add in the Thermophilic Starter Culture.
Let the culture rehydrate in the milk for about two minutes. Once up, stir the culture into the milk for 30 seconds.
Replace the cover and let the pot sit in an undisturbed, warm spot for about 30 minutes. If you're making the cheese in wintertime, place the pot atop the oven in a "warm" setting.
Once the 30 minutes are up, add 1/8 cup of salt into the mix and stir until completely dissolved.
Dilute the liquid rennet in 30 milliliters of cold water and stirred until completely dissolved.
Pour the diluted solution directly into the milk. Stir for 30 seconds straight then stop immediately.
Cover the pot and let the milk sit undisturbed for another 90 minutes.
Open the pot and check the status of the cheese. If the curd is still soft, let it sit for 10 extra minutes. If it's set, cut the curd as in small cubes.
Once cut, let the cheese cubes rest for 10 minutes.
Transfer the curd cubes into a cheesecloth-lined strainer or colander. Let it drain for 10 minutes.
Line your cheese mold with a cheesecloth and place the cheese mold on the press.
Then, transfer the curds from the colander to the mold. Cover the curds with a cheesecloth and press for 30 minutes.
Turn the cheese over and continue the pressing process for 12 to 16 hours.
Transfer the pressed curds in a brine solution for 30 hours, flipping the cheese after every 12 hours.
Air dry for 6 hours on a cheese mat, then place in a container in the fridge for two weeks.
Flip the cheese every two days. If mold appears, dry rub the cheese with salt.
Allow Enough Time: This is a lengthy process. Make sure to allow enough time to complete it. The best thing is to try to start earlier in the day to allow yourself enough time. Aging: The longer you age the cheese, the more it will resemble Parmesan cheese. If you age it a shorter amount of time, it will crumble which is perfect on veggies or salads. Storage: Store the cheese in vacuum seal bags for longer storage. Store in the refrigerator in a sealed bag for up to 2 months. Mold will grow if it is exposed to air. Freezer Friendly: Freeze the cheese for up to 6 months in an air tight storage bag. Salt Choice: If you use Morton table salt, it will be much saltier than if you use Kosher salt.
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