Ingredients:

  • 1 liter (4 cups) whole milk (preferably pasteurized)
  • 1/4 teaspoon (1 g) citric acid
  • 1/4 teaspoon (1 g) liquid rennet
  • 1 teaspoon (6 g) salt
  • Fresh basil leaves (for garnish)
  • Extra virgin olive oil (for drizzling)
  • Balsamic glaze (optional, for drizzling)

Instructions:

  1. Pour whole milk into a medium saucepan and heat to 190°F (88°C).
  2. Stir in the citric acid, ensuring it fully dissolves.
  3. Remove from heat and gently stir in the liquid rennet. Let mixture sit undisturbed for 5-10 minutes until curds form.
  4. Once curds are set, cut into 1-inch squares with a knife or pastry cutter.
  5. Return to low heat and gently stir until curds reach 105°F (40°C).
  6. Use a slotted spoon to transfer curds to a cheesecloth-lined bowl. Let whey drain for 5 minutes.
  7. Transfer curds to a bowl, add salt, and knead by hand until smooth and elastic.
  8. Form curd into rounds or slices, about 1/2 inch thick.
  9. Place in the refrigerator for about 10 minutes to firm up.