Ingredients
1 1/4 cup water
1 1/2 teaspoon citric acid
1/4 rennet tablet or 1/4 teaspoon liquid rennet
1 gallon milk, whole or 2%, not ultra-pasteurized*
1 teaspoon kosher salt
Equipment:
5 quart or larger non-reactive pot
Measuring cups and spoons
Thermometer
8" knife, off-set spatula, or similar slim instrument for cutting the curds
Slotted spoon
Microwavable bowl
Rubber Gloves
Preparation
Mix 1 c of water w/citric acid; stir until dissolved. Mix 1/4 c of water & rennet in a separate bowl; stir until dissolved.
Pour milk into pot over med-high heat & stir in citric acid solution. Warm to 90°F, stirring gently.
Remove from heat & gently stir in rennet solution. Count to 30, then cover pot & let sit undisturbed for 5 min.
After 5 min, the milk should be set & should look and feel like silken tofu. If it’s still liquidy, re-cover & let sit for another 5 min. Once it’s set, make several parallel cuts vertically through curds & then several parallel cuts horizontally. Make sure your knife reaches all the way to the bottom of the pan.
Place pot back on the stove over med heat & heat to 105°F. Stir slowly as the curds warm; try not to break them up too much. The curds will eventually clump together & separate more completely from yellow whey.
Remove from heat & stir gently for another 5 min.
Ladle curds into a microwave-safe bowl with a slotted spoon.
Microwave curds for 1 min. Drain off whey. Put on rubber gloves and fold curds over on themselves a few times. The curds will still be very loose & cottage-cheese-like.
Microwave curds for another 30 sec & check the internal temperature. If it has reached 135°F, continue to next step. If not, continue microwaving in 30-second bursts until they reach 135°.
Sprinkle salt over cheese and squish with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, & take on a glossy sheen. At that time, you are ready to shape the cheese. Make 1 large ball, 2 smaller balls, or several bite-sized bocconcini. Try not to over-work the cheese.
11.The cheese can be used immediately or kept for a week. To keep, place cheese in a small container. Mix a tsp of salt with a cup of cool whey & pour over the mozzarella. Cover & refrigerate.
