The process to make mozzarella cheese is so simple but a bit time consuming. This recipe assumes 1 gallon of milk with 1 teaspoon of citric acid and 1/8 teaspoon rennet, both diluted in a small amount of water.

1. Heat milk to 55 degrees Fahrenheit (13 C) then stir in an acid.
2. Slowly heat to 88 degrees Fahrenheit (31 C) then stir in the rennet.
3. Slowly heat to 110 degrees (43 C) then hold the temperature leaving the pot unstirred until the curds pull to the middle leaving clear whey around the sides.
4. Scoop out and drain the curds while heating the remaining whey to about 175 degrees (80 C).
5. Aggregate the curds into a few groups, then dunk and hold in the hot whey kneading between dunks.
6. Once the cheese is almost done, add a few teaspoons of salt to the whey.
7. Repeat dunking until the cheese is smooth and stretches like taffy.
8. Eat, refrigerate for up to 2 weeks or freeze the finished cheese.

Don’t discard the whey! I’m working on a post to describe all the uses for this nutritious and versatile substance! I will also post a more detailed recipe tomorrow but I know some readers appreciate concise DIY posts. Enjoy!