Mozzarella cheese
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Fresh mozzarella from a gallon of whole milk with citric acid and rennet, heated and stretched until smooth and shiny.
Ingredients
- One gallon whole milk not ultra-pasteurized
- ½ tablespoon citric acid or 1/3 cup lemon juice
- ¼ tablet or ¼ teaspoon cheese making rennet
- ½ cup cold water
- Salt to taste (about 1 tablespoon per pound of cheese)
Equipment
- stockpot
- microwave-safe bowl
Directions
- Warm the milk in a pot over medium-low heat, stirring now and then so it does not scorch. Divide the water into two ¼-cup portions; dissolve the citric acid or lemon juice in one and the rennet in the other (bits of undissolved tablet are fine).
- When a dairy thermometer shows the milk at 55 degrees, gently stir in the citric acid or lemon juice mixture. It will turn grainy.
- When the milk is at 88 degrees, gently stir in the rennet mixture. Bigger, rubbery curds will form in yellowish whey.
- When the milk is just past 100 degrees, scoop the curds out with a slotted spoon, or pour through a colander lined with cheesecloth, into a microwave-safe bowl.
- Microwave for 30 seconds. Press out extra whey, heat again, and stretch and fold like taffy. If the curds snap instead of stretching, microwave another 15 to 30 seconds. Repeat four or five times until smooth and stretchy (the curds get hot, so handle with care).
- Add salt to taste; heat and stretch once more to work it in (do not salt sooner; it can change how well the cheese stretches).
- Shape while hot: braid three portions, roll small balls, or form one tight ball. Then cool it: for right away, drop it into ice water; for later, wrap in plastic and refrigerate.
Notes
Small balls can be marinated in herbed oil; safety: herbs or garlic in oil carry a botulism risk, so keep refrigerated and use promptly. Use a dairy thermometer for the stated temperatures (Fahrenheit readings).