First, measure and pour your milk into a stainless stock pot. In this particular batch, I used 3 gallons of milk. Normally, I make about 6-8 gallons at a time but that is just crazy to try to teach how to handle that amount at one time. I poured 3 gallons of milk into the stock pot. DO NOT SKIM THE CREAM!
Heat the milk slowly to 88˚ F.
Once the milk is 88˚ F, add just a pinch of MA culture, you can buy this here...http://www.getculture.com/MA-11.html
Stir in thoroughly. I use a ladle and do the up and downward motion so that it evenly distribute the cream.
Leave this set, covered for 1 hour.
Stir in the rennet mixture thoroughly in an up and downward motion for a minute or two to evenly distribute the cream. The temp is still at 88˚ F. Cover and let set for 1 hour.
This is my newest method which is of course, a unique style of cheese making, unique to me! I have been making cheese for about 10 years now and through the years I have perfected the art of cheese making to what we like. We find we like a certain semi-hard texture coupled with a mild flavor. I do it this way because we like it better! You do what works for you.