Minichan

Smoked Pulled Chicken Breast (Chicken Breast With Rib Meat, Water, Salt, Vinegar, Sugar, Yeast Extract, Citrus Extract), Romaine Lettuce, Quinoa Sofrito Tomato Blend (Organic Quinoa (Water, Organic Golden Quinoa, Organic Red Quinoa, Sea Salt, Glucono Delta Lactone), Roasted Tomato Sofrito Blend (Tomatoes, Onion, Canola Oil, Extra Virgin Olive Oil, Dried Garlic, Vinegar, Salt, Sugar, Spices)), Avocado, Arugula, Chile Lime Rojo Ranch (Whole Milk Plain Greek Yogurt (Cultured Pasteurized Milk, S. Thermophilus, L. Bulgaricus), Chipotle Mayo (Soybean Oil, Water, Sour Cream [Cultured Cream, Microbial Enzymes], Egg Yolk, Distilled Vinegar, Chipotle Pepper Sauce [Red Chipotle Peppers, Vinegar, Sugar, Salt, Onion Powder], Corn Starch, Sugar, Cayenne Pepper, Chipotle In Adobo [Chipotle Peppers, Water, Tomato Paste, Vinegar, Salt, Oleoresin Paprika, Natural Flavor, Oleoresin Capsicum], Rosemary Extract, Mustard Flour, Natural Smoke Flavor, Salt], Chile Lime Rojo Sauce (Chili Peppers, Lime Juice, Honey, Cayenne Sauce [Cayenne Pepper, Salt, Vinegar], Garlic, Sea Salt, Citric Acid), Basil Pesto (Basil, Canola Oil, Water, Romano Cheese [Pasteurized Cow'S Milk, Cheese Cultures, Salt, Microbial Enzymes, Powdered Cellulose], Extra Virgin Olive Oil, Chopped Garlic, Salt), Giardiniera Muffaletta Relish (Water, Cauliflower, Green Olives [Olives, Water, Sea Salt, Citric Acid], Celery, Carrots, Red Bell Peppers, Distilled Vinegar, Onions, Red Wine Vinegar, Extra Virgin Olive Oil, Sea Salt, Canola Oil, Garlic, Black Pepper, Oregano, Parsley, Red Chili Pepper, Thyme, Gum Blend [Organic Guar Gum, Organic Locust Bean Gum]), Cilantro, Peppadew (Sweet Piquante Peppers, Water, White Sugar, Vinegar, Salt, Ascorbic Acid, Calcium Chloride)), Adobo Fire Roasted Corn & Pepper Blend (Roasted Adobo Corn (Corn, Dried Chile Pepper, Olive Oil, Granulated Garlic, Granulated Onion, Spices [Cumin, Black Pepper], Paprika, Sea Salt), Roasted Red Bell Pepper Strips (Red Bell Peppers), Pickled Red Onions (Red Onions, Sugar, Water, White Wine Vinegar, Distilled Vinegar, Calcium Chloride, Sea Salt)), Tortilla Strips (Corn Masa Flour, Sunflower, Safflower And/Or Canola Oil, Sea Salt), Feta Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Microbial & Animal Enzymes), Cilantro.

Ingredients
2 cups mother's milk
1 1/2-teaspoon yogurt (must be active cultured yogurt)
1/8-tablet rennet (buy from supermarket, usually located in pudding section)
1 teaspoon sea salt such as Baline

Preparation

Inoculate milks by heating (68 degree Fahrenheit) then introduce starter bacteria (active yogurt) then let stand for 6 - 8 hours at room temperature, 68ºF covered with a lid. Bacteria will grow in this way and convert milk sugar (lactose) to lactic acid. You can detect its presence by the tart/sour taste.
After inoculating the milk heat to 86 degrees Fahrenheit then add rennet (I use tablets which I dissolve in water) and stir throughout. Cover pot and don't disturb for an hour until "clean break stage" is achieved, meaning with a clean spoon lift a small piece of curd out of the milk - if it is still soft and gel-like let pot stand for an hour longer. If curds "break clean" cut with a knife into a squares (cut inside the pot a 1?2-inch cube pattern).
Raise temperature slowly continuously stirring with a pastry spatula (this will prevent clumping of cut curd). This is what I call the "ricotta stage" if you like this kind of fresh cheese - here it is. For cheese with a little bit more of texture heat curds to 92 degree Fahrenheit - for soft curd cheese, or as high 102oF for very firm cheese. The heating of the curd makes all the difference in the consistency of the cheese. When heated the curd looks almost like scrambled eggs at this point (curd should be at bottom of pot in whey liquid).
Pour curd through a fine strainer (this will separate curd from whey) then transfer into a bowl and add salt and mix with a pastry spatula (this will prevent curd from spoiling). Whey can be drank - it is quite healthy and its protein is very efficiently absorbed into the blood stream making it a sought-after product in shakes for bodybuilders.
Give curd shape by lining a container with cheese cloth (allow any excess of cheese cloth to hang over edges of container). Transfer drained, warm curd in the cheese cloth lined container (I used a large plastic quart containers like a large Chinese take- out soup container and cut 4 holes in the bottom with the tip of my knife). Fold excess cheese cloth over top of cheese then weight curd down (with second container filled with water or such) then store in refrigerator (14 hours or so - put container into a second larger container - this will catch draining whey liquid).
Take pressed curd out of container (flip container upside-down then unwrap carefully not to damage structure of pressed curd). Rewrap pressed curd with new cheese cloth then age in refrigerator for several weeks (cheese will form a light brown skin around week two - this is normal). Age cheese longer for a more pronounced/sharper cheese flavor.