You will need:
1 gallon of milk (make sure it is not ultra-pasteurized)
1/3 tsp rennet (I used liquid vegetable rennet that I bought on amazon.com)
1 1/2 tsp citric acid
It still amazes me that just three ingredients make mozzarella cheese.
First, ice the bottom of a large heavy pot. This means stick an ice cube in it and let it melt. Dont ask me why you do this, I dont really know.
|gently heating the milk and citric acid|
When the thermometer reads 90 degrees f, remove from heat and stir in the rennet mixture. Stir constantly for 30 seconds. The milk will begin to separate, don't freak out. Put a lid on the pot, and walk away.
|cut the cheese!|
After 6-7 minutes, take the lid off of the pot. There should be a solid mass of curd floating on the top. With a sharp knife, cut the curd into cubes. They will float in the whey (yellowish liquid). Reurn the pot to the burner, and over med-hi heat, heat the curds to 110 degrees.
|remove the curds, set aside|
|heat the remaining whey|
Be careful with the next step, as you can burn yourself. I cut the curds into two chunks. With the chunk of solid curd, I dip it into the hot whey for about 30 seconds. Pull it out, and knead it like you would bread. This forces any air pockets or remaining whey out of the cheese. Continue to dip into the whey, stretching and kneading the cheese until it is smooth and shiny. Repeat with the other chunk of curd.
|knead, baby, knead!|
Congrats, you now have a pound of mozzarella cheese! Woop, woop!