Lard press or cheese press
Lg. pan, 5 gallon or more
5 gallon whole milk
1 Hansen's cheese rennet tablet
1/4 c. warm water

Mash tablet, add 1/4 cup warm water to dissolve. Warm milk to 140 degrees on lower rack of oven. Set oven at 175 degrees, leave oven door open. When milk is 140 degrees for 1-2 hours. Then with knife cut through milk into squares 2 inches square.

Keep warm 2 hours more, cutting 2 or 3 times more. When whey separates and curds feel firm, drain. Put curd bake in pan. Add 1 to 1 1/2 tablespoons salt. Be sure to mix with your hands until curd is small crumbles. Drain again. Place curd in cheesecloth and press. Keep tightening for 12 hours. Remove and wrap for storage or use fresh.