Grandma's cheese recipe.
The milk needs to be very fresh.
Warm 4 gal. fresh raw milk. (I warm it to around 86 degrees F.) Keep the milk temp the same (86 degrees) and let rest for 40-45 min.
Mix 1 tsp. rennet with about 1/4th. cup water and stir into warm milk. Let set until curds form and are set. Cut the curds into small chunks ( about 1/2 inches) and bring temp. to 97 degrees F. continuing to stir slowly. Keep at same temp. for about 30 min. stirring occasionally, but let it rest the last 5 min. or so. When curds settle, drain the whey.
Line a stainess steel colander with cheese cloth. Pour off whey from strainer pot, reserving about 1/3rd of it in the pot. Set strainer over the top of whey in the pot and cover, keeping whey at 97 degrees. for 30 min to 1 hr. ( Lessen the time from 1 hr. for moister cheese).
Remove slab of curds and cut into 1/4 in. strips about 6 inches long. Stir in 1 Tbsp. coarse salt. (Pickling or sea salt.) Place curd into cheese press and leave overnight. Remove from press, cover with coarse cheese cloth and let dry. Allow to ripen for 4 weeks for mild cheese, 3 months for medium, and 4 to 5 months for sharp. (Cheese may be waxed after removing from press if you wish).