Mozzarella Cheese

Mozzarella Cheese

1 1/2 teaspoon citric acid (health food stores)
1/4 cup water
1 1/4 gallons milk
1/8 to 1/4 teaspoon liquid rennet (1/4 tab rennet = 1/2 teaspoon liquid)
1/8 cup of water
1/2 teaspoon salt

Stir citric acid into 1/4 cup water and add to the milk.
Warm in a double boiler the milk to 88^ degrees. Dilute liquid rennet in 1/8 cup of water. Stir into the milk gentely for 15 seconds.
Cover and let set for 15 minutes or until it coagulates. Cut curd into 2 inch cubes slowly, taking about 5 minutes to do so.
Let curds rest for 5 minutes. Raise the temperature to 98^ degrees over a 15 minute period.
Continue to stir gently. Keep the curds at 98^ for 15 more minutes stiring gently, trying to keep the curds from matting.
Curds should be firm.
Heat the curds in whey until it is very hot and curds are shinny and look like they are starting to melt. Drain off whey (save).
Knead as if it were taffy. Work in salt to taste.

Optional – at kneading stage you can add dried hot pepper flakes which
makes a wonder Jalapano Mozzerella Cheese.


2 Responses

  1. Are you using store-bought milk or raw milk?

    • Joyce, store bought milk is fine. Have fun, I loved making cheese and the kids loved eating it. The more I kneaded it, folding it over and over itself, I got string cheese.

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