This is one of the simplest cheeses to make at home, and the result is a soft, spreadable, lightly tangy cheese that can be enjoyed as is or flavored with garlic, herbs, or spices.

Add to a large stainless steel pot:

Heat the milk over medium heat, stirring frequently, to 86°F. Remove from the heat and add:

Stir continuously for 1 minute. Cover the pot and let sit for 30 minutes.

Combine in a 1-cup liquid measuring cup:

Uncover the pot. Add 1 teaspoon of the rennet mixture (discard the rest) and stir for 30 seconds. Cover the pot and let the curd form, undisturbed, for about 12 hours. The curd will be soft but set, somewhat like yogurt.

Line a colander with a clean flour sack towel and set it in the sink (if desired, place over a bowl to save the whey for another application like Ricotta). Scoop the curds into the colander and let them drain for 1 hour. Bring the corners of the towel together and tie them with kitchen string. Hang the curds and let them drain for 8 to 12 hours or until the desired consistency is reached.

Transfer the cheese to a bowl and stir in:

Store, covered and refrigerated, for up to 2 weeks.