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After reading about and watching a few videos on cheese making at home, I decided to give it a try. It was pretty quick and painless.

I used 4l of milk, 1 tbsp of salt 2 tbsp of lemon juice and ¼ tsp of liquid rennet. You can use a half tablet of rennet instead of the liquid or substitute vinegar for the lemon juice. For more information and recipes, check out these websites:

• University of Guelph Cheese Pages
• Frankhauser’s Cheese Pages