Cheese Curds Recipe (2 gallons — double as needed) 2 gallons raw milk 1/8 teaspoon cheddar culture 1/2 teaspoon liquid rennet dissolved in 1/2 cup warm water 2 tablespoons cheese salt 1/4 teaspoon annatto if you want it orange or marbled — quantity will vary! Heat milk to 88°F. I bring mine straight in from the cow, but if you are using refrigerated milk do this slowly. I like to fill a sink with very hot water and put my milk pot in the hot water. If making marbled cheddar, divide the milk into

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