Homemade Mozzarella Cheese
Ingredients:
1 gallon of whole milk, from a farmer if possible
1/3 tsp. Liquid Rennet
3/4 cup lukewarm water
1 and 1/2 tsp citric acid
3/4 tsp kosher salt
Digital food thermometer
Slotted spoon
Clean pair of dish gloves
Stainless steel pot with a heavy bottom
Microwave-safe dish
Directions:
Combine the liquid rennet with 1/4 cup of the lukewarm water.
Do the same with the remaining water and the citric acid.
Stir to dissolve.
Pour milk into the pot.
Over medium-low heat, bring milk to 55 degree F.
Make sure to stir it lightly to keep it from scorching.
When you get the milk to 55 F, add in the citric acid water.
Lightly combine but make sure it is well mixed in.
Bring milk to 91 F and add in the Rennet water.
The milk should begin to curdle.
Do not stir the milk.
Watch your cheese very closely.
Around 98 F, turn off the heat.
Using a slotted spoon, gently remove the curds and place them in microwave safe bowl.
Microwave on high for a minute and 10 seconds.
Using potholders, remove from the microwave.
Put on gloves.
Holding the cheese, drain it back into the pot.
Fold the cheese once over on itself and sprinkle with salt.
Place the cheese back in the microwave for 45 seconds to a minute.
Take it out, drain it and fold it over again.
Do this as many times as it takes to remove as much of the liquid whey as possible.
You will know it is ready when it looks like melted cheese.
It should be stretchy.
Leave it in a large ball or make smaller balls.
Refrigerate to cool.