1 gallon whole milk. 1/8 tsp liquid rennant diluted in 1/4 cup non-chlorinated water. 1/8 tsp calcium chloride diluted in 1/4 cup water. Added the calcium chloride initially to the milk early. brought up to 95 degrees, added renant. covered for about 45 min. at 85 or so degrees. Cubed it, then let it sit a little longer. Drained the curds (saving the whey for the garden). then put back in the pot for another 30 minutes or so. Finally, put in cheese cloth and put in my press for about 6 or 7 hours to make the final form.