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.
- Heat milk to 55 degrees Fahrenheit (13 C) then stir in an acid.
- Slowly heat to 88 degrees Fahrenheit (31 C) then stir in the rennet.
- 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.
- Scoop out and drain the curds while heating the remaining whey to about 175 degrees (80 C).
- Aggregate the curds into a few groups, then dunk and hold in the hot whey kneading between dunks.
- Once the cheese is almost done, add a few teaspoons of salt to the whey.
- Repeat dunking until the cheese is smooth and stretches like taffy.
- 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!