1) Add 1 1/4 cups of vinegar to 2 1/2 gallons of cold milk. Mix well. Slowly heat milk to 88 degrees F. Add 3/4 teaspoon of liquid rennet stirring in while adding. Let set at 88 degrees F for 15 minutes or until curd has formed.

2) Cut curds into 1/2 inch cubes. Let set at 88 degrees F for another 15 minutes. Heat curds and whey up to 98 to 100 degrees F very slowly over a period of about 20 minutes. Stir gently a few times to keep curds from matting together. Let set for 10 minutes.

3) Drain off whey through cheese cloth set in a colander. Hang curds to drain for 1 hour. Heat a large pot of water to 170 degrees F. Cut curds into 1/2 inch cubes. Put a handful of curds into a clean bowl that can withstand the heat and cover with the hot water. Knead curds with 2 wooden spoons. As water gets milky, replace with new.

4) As water cools, curds can be kneaded with hands. Continue kneading and stretching cheese until it is elastic and shiny. Form cheese into balls, sealing any cracks. Drop into a bowl filled with ice water brine solution and leave in solution for an hour. Remove from water, pat dry and refrigerate or freeze until ready to use.