YIELD:1 packet sets 1 gallon of milk and makes approximately 2 pounds of cheese.
DIRECTIONS:Heat 1gal. milk to 86ºF, add 1 packet of culture to your milk and let rehydrate for 1-3 minutes. Stir into milk and let set for 6-12 hours. Drain in Butter Muslinfor 6 hours and refrigerate for up to a week.
STORAGE:Keep packets in the freezer, they will last up to 2 years.