Use the double boiler or two pans. Put water into lower unit and 1 gallon of pasteurized milk (I find if you add 1/2 cup nonfat dry milk, not instant it works better) in the upper unit. Sitr in 1/2 cup fresh buttermilk or 1/4 cup fresh plain yogurt. Stir and warm slowly to 92F to 94F. Maintain this temperature through the next two steps.
Add rennet, following directions given by manufacturer. Dissolve tablet in cold water and stir into milk for 2 or 3 minutes. Leave the milk undisturbed for about 30 minutes until a firm gel forms. Test gel firmness by inserting spatula into curd and pulling it out at an angle. If curd breaks clean, it is ready for cutting.|
Cut the gel with the spatula into one-inch cubes. Stir gently for 20 to 30 minutes until the curd "heals" or becomes firmer. Maintain temperature at 92 to 94F.
Pour off or dip out the whey (yellow liquid). Allow the curd to settle, and dip out whey with a cup. Push curd to one side and tilt pan to drain off remaining whey.
Add salt. Amount of salt added may be varied to suit individual taste. Mix 3 teaspoons of salt into the curd in three portions, 5 minutes apart (1 teaspoon, three times).
Divide the salted curd into two equal portions. Line two hoops (the prepared, clean cans) with clean, wet cheesecloth or mulsin. Place each salted curd into a lined can. Fold cloth over the top and add can-lid follower.
Apply pressure by adding weight to the top of the follower in the can. Continue pressing until cheese surface is smooth, usually 2 to 4 hours. Do this in the sink since a great deal of liquid will drain out.
When pressed, remove cheese from cans. Remove cloth and wrap cheese in waxed paper or plastic wrap.