Mozzarella is a popular cheese used in pizzas, pasta dishes and more. It's hard to find good mozzarella cheese in many supermarkets; the dried out pre-grated stuff just doesn't cut it if you've had the real thing. Luckily, with just a few specialty ingredients, you can make your own mozzarella at home.
Instructions
1. Dissolve the citric acid in 1/2 cup of cool water in a bowl.
2. Add citric acid and water mix to the milk in a pot.
3. Warm the milk mixture to 88 degrees Fahrenheit over medium low heat.
4. Mix the rennet with 1/4 cup of water and add to the warm milk mixture.
5. Stir gently for about a minute, then let the milk sit over the heat for 15 minutes to form a curd.
6. Cut the curd into 1/2-inch cubes with a long plain knife.
7. Heat water to boiling. Set the pot in a basin or sink of hot water and slowly raise the temperature to 98 degrees Fahrenheit while stirring for 15 more minutes.
8. Continue stirring for 20 more minutes once the temperature has reached 98 degrees.
9. Line a colander with butter muslin and drain the curds and whey into it. Let the curds drain in the colander for 15 minutes.
10. Tie up the end of the cheese cloth and hang the curds to drain for another 5 to 10 minutes. No need to squeeze the cheese, just let it drain by itself.
11. Unwrap the cheese and cut the curd into 1/2-inch slices.
12. Microwave about a quarter of the slices just long enough for them to begin to melt.
13. Pull the cheese like it were taffy. Use rubber gloves to do this as the cheese is very hot. Continue to work the cheese until it is smooth and shiny.
14. Form the cheese into a ball and place it in salty iced water (1 part salt to 2 parts water) and refrigerate. Repeat until you have 4 balls of cheese.
Tags: citric acid, curd into, curd into 2-inch, curds drain, degrees Fahrenheit, into 2-inch, milk mixture
