Mozarella Cheese

• 1 GALLON Milk
• 1 1/2 TSP Citric Acid
• 1/2 TSP Cheese Salt
• 1/2 TABLET Rennet

Step 1

Measure out 1 CUP of water into a small bowl. Add the citric acid and stir until dissolved. Measure out 1/4 CUP of water and dissolve a 1/2 TABLET.

Step 2

Pour the citric acid solution, followed bgy a gallon of milk into a pot. Set the pot over medium high heat and warm to 90 degrees farenheit, stirring gfen tly. Keep a very close wath on the temperature and make sure not to heat the milk to far above 90 degrees.

Step 3

Remove the pot from the heat, pour in trhe rennet solution and stir for 30 seconds. Cover the pot and leave undisturbed for 10 minutes.

Step 4

The milk should have set and feel like soft tofu. If not, you can cover and wait until the curd forms (another 20-30 minutes). Gently cut the milk, now known as curd, into uniform pieces creating a grid pattern.

Step 5

Warm the pot over medium heat to no more than 106 degrees farenheit. Watch the temperature carefully. Stir the curds slowly as they warm but don't break them up too much. The curds will eventually clump together.

Step 6

Remove the pan from the heat and continue stirring gently for another 5 minutes. Ladle the curds into a microwave-safe bowl with a slotted spoon.

Step 7

Microwave the curds for 1 miute. Drain off the whey. Put on rubber gloves and fold the curd over on itself a few times.

Step 8

Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135 degrees farenheit, continue with stretching the curds. If not, microwave the curds in 30 secon intervals until they reach 135 degrees farenheit.

Step 9

Sprinkle the cheese salt over the cheese and squish it with your fingers to mix it in. Stretch and fold the curds repeatedly. The curds will begin to tighten and to take on a glossy sheen. Now you can shape the mozarella into large or small balls.

Storage

To store the mozarella cheese, place it in a small container. Mix a teaspoon of salt with a cup of whey and pour over the mozarella. Cover and refrigerate. It will last up to a week.