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Mozzarella Cheese

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Ingredients Method Notes

Ingredients
  

  • 2 gallons milk
  • 3 tsp citric acid
  • 1 cup cool water divided
  • 1 tsp liquid calf rennet or the amount listed on your container needed to coagulate 2 gallons of milk
  • 1/2 - 2/3 cup salt

Method
 

  1. Heat 2 gallons of milk to 55℉. I use raw milk that is 3-4 days old and I skim most of the cream off. You can use any milk except ultra-pasteurized.
  2. Dissolve 3 tsp of citric acid into 1/2 cup cool water. Mix into your milk.
  3. Heat your milk over med/low heat until it reaches 88℉, remove from heat.
  4. Dissolve calf rennet into 1/2 cup cool water.
  5. Cover your milk and check for a clean break after 10 minutes. If you don't have a clean break wait another 5 minutes and check again.
  6. After a clean break, cut the curds into 1-2inch pieces and let them rest for a few minutes until they sink to the bottom. Whey will be at the top, curds at the bottom.
  7. Ladle out 2-3 cups of the whey. add 1/2 - 2/3 cup salt to the warm whey that you removed from the curds.
  8. Start heating the curds over medium heat, stirring gently and breaking up any curds still larger than 2 inches.
  9. Stir by hand until the curds start sticking together, then start stretching them.
  10. Use a spoon to stretch the cheese when your whey gets too hot for your hands. Stretch each pile of mozzarella until it's smooth and shiny.
  11. Form into a ball or strings and placed into your salted whey until chilled.
  12. Remove from whey and wrap tightly.
  13. Will keep in fridge for 7-1o days and in freezer for 6+ months.

Notes

Watch my YouTube video: https://m.youtube.com/watch?v=I5NaagXipCI