Homemade mozzarella! It’s easy & delicious…and only takes about a half hour to make. So, you must try this, I insist. 🙂
1 gallon whole milk
2 tsp cheese salt
1 tsp citric acid
1/4 to 1/2 rennet tablet
Pour milk into large pot. Sprinkle citric acid over milk and stir. Bring milk slowly (med low heat) to 90 degrees, stirring occasionally. Use a candy thermometer to be sure of temp. While heating the milk, dissolve the 1/4 rennet tablet in 1/4 cup of cold filtered water. Once milk reaches 90 degrees, take off heat and add rennet mixture. Stir for 20 seconds until whey starts to separate from curds. Step away and let sit for 10 minutes. Remove the curds to a microwave safe glass dish/bowl using a slotted spoon. Pour off as much liquid as possible. Discard yellow whey liquid. Heat curds in microwave for 1 minute. Stir & pour off liquid. Heat for 30-45 more seconds. Stir & pour off any remaining liquid. Cheese should start to stick together and look stringy. If the curds aren’t sticking together, reheat in microwave for another 30 seconds. Once the curds stick together and most of the liquid is removed, add the cheese salt and stir to combine. Knead with spoon to make sure it’s incorporated. Heat the cheese for 30 seconds more until its stretchy like taffy. Wearing clean kitchen gloves, pull and stretch the cheese until its shiny and smooth. If it gets too hard to work with, reheat in micro for 20 seconds. Shape into a log (or balls, whichever you prefer) by kneading on clean countertop. Place log into a cold water bath for 5 minutes until it sets up.
Voila! You have about a pound of mozzarella you made yourself that’s cheaper & fresher than anything you can buy in the store. So. Yum. Have a cheesy day, goofballs! Xo