Okay, mozzarella is a ball of heaven, and it’s so much easier to make than you’d ever believe. Follow this recipe, and you’ll be golden! This makes one nice big ball of cheese. BTW, this recipe comes from cheesemaking.com. LOVE THOSE FOLKS!
Half gallon whole milk (definitely use whole…creamier cheese)
3/4 tsp. citric acid dissolved in 1/2 c. purified water
1/8 tablet of rennet dissolved in 1/8 c. purified water
Put milk into a stainless steel pot and add the citric acid/water mixture. Stir well and put milk on medium-high heat. Heat milk to 90 degrees. Use a thermometer! Take off the stove.
Add the rennet/water mixture into the milk. DON’T STIR! Use a plastic or wooden spoon and “chop” at the milk in an up and down motion for about 30 second. Cover with a lid and let sit for 5 minutes. This is will allow the milk to coagulate and form a good curd.
After 5 minutes, take the lid off and put your finger in the curd. If it has a custard-like consistency, it’s ready. If not, let it sit for a few more minutes.
Take a long, sharp knife and at an angle, cut into the curd all the way to the bottom of the pot. Turn the pot and cut the curd in the opposite direction so you have about 1/2 inch cubes. Put the pot back on the stove and heat it gently to 105 degrees, stirring VERY gently.
Using a slotted spoon, scoop the curd into a microwavalbe bowl. Using your hand, drain off as much whey (yellow-ish liquid) as you can, but don’t press too firmly.
Put your bowl with curd into a microwave for 45 seconds. Drain off any excess whey and with a wooden or plastic spoon, get the curd into a ball. Add about 1/2 tsp. salt.
Put bowl into micro again and nuke for 30 seconds. The curd will be HOT, so using your plastic spoon and start STRETCHING your cheese! Scoop it onto your spoon and let is stretch its way back into the bowl. Do this for about 1-2 minutes. If it becomes too firm, nuke again for about 15-20 seconds and keep stretching. REMEMBER: longer stretching = firmer cheese.