Homemade Mozzarella Cheese
 
Ingredients
  • 1 gallon raw or pasteurized (NOT ultra-pasteurized) whole milk
  • 1½ teaspoon citric acid
  • ¼ teaspoon liquid rennet or ¼ of a rennet tablet
  • 1 cup + ¼ cup cool water
  • additives (cheese salt, herbs, etc.)
  • Cool water for bath + ice
Instructions
  1. Mix together 1 cup of water and citric acid. Pour into a large pot. (Note: pot cannot be aluminum or cast iron. Stainless steel is recommended.)
  2. Mix/dissolve rennet in ¼ cup water. Set aside.
  3. Pour entire gallon of milk into the pot and stir continuously until it reaches 90 degrees.
  4. Remove from heat and add rennet mixture, stirring it in slowly. Do not stir for more than 20-30 seconds.
  5. Cover the pot with a clean dish towel and let it cool for 5 minutes. Check to see if layer of curd has formed. The liquid (whey) should be clear and the curb should look almost like a cheesecake consistency. If it is still milky or curd isn't a firm layer, re-cover and let sit for another 3-5 minutes.
  6. Use a long knife to cut the curd in the pot. Use a grid pattern to make chunks, but don't disturb too much.
  7. Place the pot back on the heat and gently stir to separate the curd chunks. Heat to 105 degrees while continuously stirring, then remove from heat.
  8. Use a slotted spoon to transfer the curds to a microwave-safe bowl, leaving behind as much of the liquid as possible. Drain whey into another container using a cheesecloth to catch any small piece of curd to add to your pile.
  9. Microwave for 1 minute. Pour off liquid and gently begin to fold the cheese together (you may need rubber gloves for this, as the cheese gets very hot).
  10. Microwave for 1 more minute. Drain the liquid and begin to pull and stretch the cheese together. Add cheese salt and other ingredients at this point. If the cheese is not stretching, heat in additional 30 seconds increments.
  11. Stretch and combine the cheese until it begins to get smooth. More stretching will give you a firmer cheese.
  12. Form your cheese into logs, balls, braids, etc. and submerge into a bath of cool water. After 5 minutes, add ice to the water to cool to 15 minutes longer.
  13. Store in your refrigerator or freeze.
Recipe by Triple Chocolate Kitchen at https://triplechocolatekitchen.com/adventures-in-cheese-making/