| | STARTER CULTURE |
| 2 | c | Whole milk |
| 1/2 | c | Buttermilk |
| | FOR THE CHEESE |
| 6 | qt | Whole milk (or 4 qt whole milk and 2 qt nonfat) |
| | Cheese rennet (from health food store or other source: see below) |
| | NECESSARY EQUIPMENT |
| | A thermometer which will register from about 80 F to 120 F in easy-to-read increments |
| | A large stainless steel or enameled pan (mine holds 8 liters) |
| | A larger pan in which the first one will fit, double boiler style |
| | A long metal spoon |
| | A long-bladed knife |
| | A colander |
| | Freshly washed cheesecloth or muslin (I use a linen dishcloth) |
| | A piece of string |
| | Table salt |
| | A flat pan, such as a pie pan |
| | A brick (for use as a weight: I use the weights from my husband's weight bench) |
| | Optional: plain paraffin wax for coating the |
