-
1
Dissolve the lipase in the water at least half an hour before making the cheese to allow its flavor to develop.
-
2
Mix the citric acid into the water until dissolved.
-
3
Mix the rennet tablet into the water until dissolved.
-
4
Pour the milk into a large pot set over medium heat.
-
5
Heat the milk to 50F (10C), then stir in the citric acid and lipase mixtures.
-
6
Continue heating the milk, stirring constantly, until it reaches 90F (32C).
-
7
Remove the pot from the heat.
-
8
Add the rennet, stirring slowly from top to bottom to fully incorporate it.
-
9
Cover the pot and leave it undisturbed for 30 minutes.
-
10
After 30 minutes, check the curd.
-
11
It will have come together into a uniform silky mass.
-
12
With a long knife, cut the curd all the way through to the bottom, holding the knife at a 45-degree angle and cutting across the curds in both directions to form a uniform grid pattern.
-
13
Place the pot over medium heat and heat the curds to 110F (43C).
-
14
Use a slotted spoon to gently move the curds while they heat.
-
15
Once the curds reach the desired temperature, remove the pot from the heat and stir anywhere from 2 to 5 minutes, shorter for a softer cheese and longer for a firmer one.
-
16
Place a colander in a bowl and drain the curds, reserving the whey.
-
17
Gently fold the curds a few times with a rubber spatula to release more whey.
-
18
Weigh the whey and calculate 2 percent of its weight; this is the amount of salt you will need to add to the whey to make the cheese roughly a very scant teaspoon of salt per cup of whey.
-
19
Put the whey and salt back in a pot set over medium heat and heat to 185F (85C).
-
20
Meanwhile, divide the curds into three piles.
-
21
When the whey reaches 185F (85C), use a slotted spoon to lower the curds one pile at a time into the whey.
-
22
Dip the curds in and out of the hot whey until they warm up enough to be malleable and stretchable.
-
23
Remove one pile of curds from the liquid and, with your hands, stretch and fold it until smooth and silky (in the same way you would fold bread dough).
-
24
Do this quickly for a soft and delicate cheese.
-
25
For fresh mozzarella we stretch and fold for a minute or less.
-
26
When you are done stretching the cheese, form it into a ball and place it in an ice water bath if the cheese is to be stored (if serving the cheese right away, set aside on a plate).
-
27
This will set the texture of the cheese.
-
28
Once it is cold, remove it from the ice bath.
-
29
Repeat the procedure with the rest of the curds.
-
30
Store in the cooled whey or plain water in an airtight container in the refrigerator for up to 3 days.
