- 5 1/3 cups powdered non-fat milk
- 15 1/4 cups cold water, divided
- 1 pint heavy whipping cream
- 1 1/2 teaspoons citric acid powder
- rennet
- flaked sea salt to taste
- 2 drops liquid smoke, or more to taste
- Reconstitute powdered milk by stirring into 15 cups cold water; stir until dissolved.
- Combine reconstituted milk, heavy cream, and citric acid in a large pot over low heat. Heat to 90 degrees F (32 degrees C), about 15 minutes.
- Dilute 1/4 teaspoon rennet in remaining 1/4 cup water. Pour into the pot and stir, about 45 seconds. Continue to heat mixture until it reaches 100 degrees F (38 degrees C), about 10 minutes. Remove from heat.
- Let mixture stand until temperature climbs to 105 degrees F (41 degrees C), about 3 minutes, and sets into curd. Pull edge of the curd gently with a thin knife or spoon to check to make sure it is set.
- Slice vertically into the pot to cut curd into 1-inch squares. Transfer curd to a microwave-safe bowl using a hand-held strainer or slotted spoon, draining out as much liquid (whey) as possible.
- Heat the curd in the microwave on high for 1 minute. Drain off whey. Stretch curd mixture and fold, repeating until it cools and becomes difficult to stretch.
- Reheat in the microwave for 30 seconds. Drain whey. Stretch and fold the curds repeatedly.
- Repeat this process one more time, kneading salt and liquid smoke into the cheese. Shape into a ball and place in a bowl of cold water. Cover with plastic wrap and chill until firm.