---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dairy
       Yield: 8 servings
            Karen VISOCKY
       1    Gal. milk, whole or skim
     1/2 c  Instant non-fat dry milk*
       1 c  Buttermilk
   *Optional, but does add a little extra body. Pour the
   milk into a 6 quart, heavy pot.  Add the dry milk if
   you are using it. Set the 6 quart pot into a larger
   pot, double boiler fashion, filling the larger pot
   with enough water to come up the side of the smaller
   pot about 1/2 - 2/3 of the way. To get the milk to 86
   deg., turn the heat on under the larger pot for 2 - 3
   mins. Stirring the milk slowly. Then turn off the
   heat, not stirring and wait a few minutes. Check the
   temp., and if it is not warm enough repeat the
   procedure. This is where a floating dairy therm. is
   very useful. It will be very accurate as well as not
   need to be removed from the milk and will not cool it
   when put back in. If you start with relatively warm
   water in the lower pan, it should not take more than
   one or two times of heating the pan to reach the
   desired temp. At 86 deg., add the buttermilk to the
   milk. Stir it in well, then leave the therm. in the
   milk. By covering the pot and checking the temp. a few
   times, hold the temp. at 86 deg. for 12 hours. This
   allows the curd to form. The curd should be a bit
   firm, or custard like. Cut the curd into 1/2 pieces.
   Allow the cut curd to set for about 30 mins. after
   cutting to allow more of the whey to seperate, keeping
   the temp. at 86 deg.  Then slowly begin to cook the
   curd until the temp. reaches 100 - 104 deg. F. Use the
   same method of heating as before. Don't hurry the
   process.Allow about 30 mins. to reach 100 - 104 deg.
   If hurried, it will cause the curd to shrink on the
   outside and harden and be mushy inside. Stir gently
   once in awhile for even heating and to prevent the
   curd from sticking together. This will also allow you
   to cutup any oversize curd. As the temp. rises, it
   will require more frequent stirring as it firms and
   separates from the whey. Remove curds from the heat as
   soon as they firm and reach the desired temp.  Line a
   large colander with 2 - 3 layers of clean cheese
   cloth. Using a measuring cup, scoop out the curd into
   the colander. Allow to drain for several mins, then
   rinse curd by immersing the cheese cloth & curd in
   lukewarm water. Allow to drain for several more mins.
   Place drained curd into a large bowl. Sprinkle with 1
   Tab. plain salt and mix with hands or spoon to blend
   evenly. Put into a covered container and chill. When
   cool, taste for salt and add if needed. Then add a few
   tblespoons of heavy cream or sour cream, if desired.
    Yield is about 1 1/2 pounds. This is very different
   from “store bought” with a much better texture and
   flavor. Once you start making this, you may never buy
   it from a grocery again. From Karen Visocky DDVD62B.