Mozzarella Cheese Made Easy

• 1 gallon of whole milk (never, ever ultra-pasturized)
• 1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water
• 1/4 tsp of liquid rennet (or 1/4 tablet rennet) diluted in 1/4 cup cool, unchlorinated water
• 1 1/4 tsp canning salt

1. Heat the milk to 55F on low-to-medium heat, stirring occasionally.
2. While stirring, add the citric acid solution and mix well.
3. Heat the milk to 88-90F over low-to-medium heat. Note the milk will start to curdle.
4. Slowly stir in the diluted rennet with an up-and-down motion.
5. Heat to 100 - 105F, stirring occasionally. The curds should be forming. When the whey is clear (not milky), turn off the heat.
6. Scoop out the curds with a slotted spoon and place into 2-quart microwavable bowl. Press the curds gently with your hands, pouring off the whey.
7. Microwave on high for 1 minute. Drain off the whey and gently knead the cheese with your hand or a spoon. You may add the salt when kneading.
8. Microwave for another 30 seconds. Knead until the cheese is smooth and elastic. When the cheese stretches like taffy, it is done. You may need to microwave for another 30 minutes and repeat the kneading process.
9. Roll into a ball and enjoy warm or place into a cold-water/ice bath for 10 minutes. Wrap and refrigerate.