Farmers cheese with rennet

Bring 1 gal whole milk to 86 degrees
Add flora Danica buttermilk stir up and down for one minute
Dissolve calcium chloride in 1 tbsp water add to milk and stir up and down for one minute
Rest for 5 min
Add 5 drops rennet to one tbsp cool water add to milk, stir up and down for one minute.

Rest for 5-7 hours hours.
Cut when PH is 6.10
Cut into 1/4 curds
Rest for 5/10 min
Bring curds up to 90 degrees while slowly, gently stirring the curds..
Drain curds, add 1 tsp salt and any other flavors you like stir to combine.
Line mold with cloth add flavored curds
Press with a 5 pound weight for 30 minutes.