Nicko was right on target.
We spend a couple days teaching basic cheese making in garde manger.
I have a nice recipe you can try, it's the same one our students learn. This will yield you 2 pounds.
6 oz(weight) salt
1 gal water
2 # cheese curd, cut into 1/4 inch cubes (you can buy/order this at a quality Italian deli)
1. Add the salt to the water and bring it to 180 F. Remove from heat.
2. Lower the cheese curd in a colander into the hot water, the curds MUST be completely submerged.
3. Work the curd with a wooden spoon, stretching it until it becomes a smooth, but stringy mass. Maintain the water at a constant 160 F during this step.
4. Remove the curd from the water and continue stretching until the curd is smooth.
Working in ice water, shape the cheese into 4 oz balls, you kind of force the mass through your thumb and pointer with pressure toward the base to stretch the curd.stare wrapped in plastic or you can brine it.
This will last just over a week in the fridge.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן