Mozzarella

Ingredients for 1

• 1/2 cup water

• 1/4 cup water

• 1 Gallon of whole milk (not ultra pasteurized and preferably raw)

• 1/4 teaspoon animal renet

• 1 1/2 teaspoons citric acid

• 1 teaspoon salt

Directions

• Step 1

  Combine 1/4 cup of water with rennet in small bowl

• Step 2

  Combine 1/2 water with citric acid in small bowl

• Step 3

  Pour milk into a large pot and add the citric acid

• Step 4

  Put on heat and stir gently occasionally until the mixture reaches 90 degrees Fahrenheit

• Step 5

  Remove from heat and stir in a figure 8 for 30 seconds ending in a reverse figure 8 to still the milk

• Step 6

  Allow to sit covered undisturbed for 15 mins

• Step 7

  Gently slice in pot into 3/4 inch cubes

• Step 8

  Stir gently and occasionally while raising temperature to 109 degrees Fahrenheit

• Step 9

  Remove from heat and pour through sieve to remove curds from whey setting some whey aside for storage

• 

  Step 10

  Put separated curd into a vacuum bag and place in a 132 degree Fahrenheit water bath for 25 mins

• Step 11

  Pour into a bowl and add salt

• Step 12

  Using a slotted wooden spoon fold and pull until smooth and shinning making sure not to over work

• Step 13

  Eat immediately or store in lightly salted whey for up to a week

• Step 0

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