Turned out well and it was fun!
|Heating the milk. At 85, add citric acid. At 100, add rennet.|
|Draining the curds. A towel under the curds would have been helpful.|
|Trying to remove as much whey as possible.|
|After stretching the cheese|
|Cooling the cheese.|
|The money shot!|
|Added to the pesto pasta salad|