Recuit Fonteta

• 4 qt milk
• 45 drops rennet (cuajo animal)
• 1/2 cup water

1. Mix the rennet with the water in a pot.

2. Heat up the milk until 200 F in another pot and then put in a hotel pan and let cold down until 95F.

3. Add the rennet to the hotel pan and let sit until the mixture thickens.

4. Break up the milk with the help of a spatula.

5. Strain with a cheese cloth and leave in the fridge over night.

6. Blend the cheese in the robot coupe until smooth (15 seconds)

7. Cut cheese cloth into 6" squares and spoon approximately 1/2 cup onto each square. Close each side of the cheese cloth over the cheese forming a square. Put in the cooler for 1 day.

8. Cheese must be used in 3 days.