Homeade Mozzarella

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   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.

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   2. Pour milk into pot over med-high heat & stir in citric acid solution. Warm to 90u00b0F, stirring gently.

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   3. Remove from heat & gently stir in rennet solution. Count to 30, then cover pot & let sit undisturbed for 5 min.

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   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.

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   5. Place pot back on the stove over med heat & heat to 105u00b0F. 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.

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   6. Remove from heat & stir gently for another 5 min.

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   7. Ladle curds into a microwave-safe bowl with a slotted spoon.

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   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.

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   9. Microwave curds for another 30 sec & check the internal temperature. If it has reached 135u00b0F, continue to next step. If not, continue microwaving in 30-second bursts until they reach 135u00b0.

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    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.

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    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.

No additional tips available.