For my second attempt at cheese making I used a recipe called Super Easy Basket Cheese for Children. I had a spare gallon of raw milk that I had to use very soon before it expired. I could have froze the milk but I really didn't want the stress of knowing I had to eventually use up the frozen milk. I just wanted to use it while it was still fresh. I also kept the whey from my first batch of cheese. Some articles I read about cheese making stated that adding the whey made better cheese. So for this batch I used a gallon of raw milk and a quart of whey.
My first cheese making experience made me much more confident for this time. I poured the milk and whey into the pot and turned on the heat. I also added a teaspoon of salt right off the bat. My first batch was not salty enough. I wanted to fix that. So as the milk cooked I prepared the bowl for the curds and got ready to scoop them out. I got the baskets cleaned and ready - no cheesecloth this time! I have the real cheese making equipment!
Once the milk reached 86 degrees I added the rennet, stirred and turned off the pot. I waited minutes to find perfect curds. I turned the pot back on while removing the curds from the whey. I filled the basket to the very top. I squeezed and squeezed until more whey came out. After a few hours, I removed the cheese from the basket and put it in the fridge.