This is a great beginner cheese. It only requires a few tools, and two “cheese-making” ingredients. You’ll need liquid rennet (available at most health food stores). You’ll also need Citric acid, which is available at Wal-Mart in the canning section. How’s that for convenient?
You’ll need a thermometer that reads in individual degrees up to at least 180 degrees. I use a hand-held glass thermometer, so you can go pretty basic. Do not use an infared thermometer, as that will only read the surface.
You’ll need a long knife to cut your curds. Until I got a real curd knife, I used a long pastry spatula, or a long bread knife turned backwards.
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