"Begin by heating the milk to . You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats."
I initially started with the jar in a pot of water on the stove. I also only have one mold so I cut the recipe in half.
I decided that trying to work with a narrow mouth jar would cause more problems so I switched to a 2 quart pan.
"Once the milk is at 86F the . To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in."
I forgot to take a picture of the culture but it looks kind of like salt but more creamy white and granular than white and granular.
"If using the Buttermilk culture you will need to add about 2 drops of rennet to a gallon of milk."