1 Gallon water
4 cups whole milk powder
1/2 c heavy cream powder
Heat to 90 degrees F, then add
1 1/2 t citric acid dissolved in 1/2 c water
Stir 10 times or until thoroughly mixed
1/4 tabled rennet dissolved in 1/4 cup milk
Heat until 105 degrees F, then skim off the coagulated curds from the whey into a microwave-safe bowl. Drain off any extra whey back into the pot.
Microwave for 1 minute and then stir the curds several times to distribute the heat. Remove any excess whey. Microwave again for 30 seconds, drain any whey, and add
1 t cheese salt.
Stir several times to thoroughly incorporate the salt. Microwave for another 30 seconds, and then knead curds until it forms a smooth ball. If the curd cools and begins to crack, you can microwave for another 30 seconds, but this will make it less tender. Form into a ball or rope to be served with you home made Bob crackers