Homeade Mozzarella

• 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

1. 1. 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.
2. 2. Pour milk into pot over med-high heat & stir in citric acid solution. Warm to 90u0b0F, stirring gently.
3. 3. Remove from heat & gently stir in rennet solution. Count to 30, then cover pot & let sit undisturbed for 5 min.
4. 4. 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.
5. 5. Place pot back on the stove over med heat & heat to 105u0b0F. 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.
6. 6. Remove from heat & stir gently for another 5 min.
7. 7. Ladle curds into a microwave-safe bowl with a slotted spoon.
8. 8. 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.
9. 9. Microwave curds for another 30 sec & check the internal temperature. If it has reached 135u0b0F, continue to next step. If not, continue microwaving in 30-second bursts until they reach 135u0b0.
10. 10. 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. 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.

water, citric acid, liquid rennet, gallon milk, kosher salt, spoons, thermometer, knife, spoon, bowl, rubber

Taken from www.epicurious.com/recipes/member/views/homeade-mozzarella-50189803 (may not work)