10:55am Heated 1 gallon to 92F added 1/4t Thermo
11:55am Added 1tea diluted citric acid to 1 gallon of cold milk, combined warm cultured milk with cold acidified milk, brought temp up to 95F
12:05pm added 1/2tea diluted animal rennet temp 95F pH6.05
1:05pm cut curd, let rest for 15min
Heat to 105F in 30min stir to prevent matting, maintain temp for 30min,
2:00pm drain into colander, maintain temp by placing colander over the warm whey
2:30pm Flip curd every half hour
7:30pm pH 5.25 cut into slabs
Cover slabs with 180F water
Stretch curd
After lots of stretching, when it starts to cool, wind into a ball
Submerge ball into hot water smooth and reshape
Place in cold brine
