How to make Mozzarella.

One of the simplest cheeses to make is Mozzarella. Should you attempt to do this, you will find that the supplies required are minimal.

Supply Companies:
1. Grape and Granary,
2. Hoegger Supply Company,
3. New England Cheesemaking Supply Co. (run by a lapsed anarchist).

Supplies needed here: Citric acid and rennet. Vegetarian rennets come in pills and it takes one pill to take the place of a 1/4 tsp animal rennet. Do not buy citric acid from a drug store, it is very expensive. You also need a heavy rubber glove when you kneed the curd. Thermometer.

Process.
Use 1 gal 4% homogenized milk, the cheapest. WalMart has one for $3.

1. Bring 1 gal milk to 55F. Stir milk while heating.
2. Add 1.5 tsp citric acid while stirring. This destabilizes the milk globules so the rennet works faster.
3. Bring temperature to 90F, slowly with stirring.
4. Add 1/4 tsp rennet. Stir from bottom up for 1 min.
5. Let sit 5-10 min.
6. Cut curds 1/2 inches.
7. Heat to 110F with stirring.
8. Drain into cheese cloth in a colander.
9. Put curds into microwaveable bowl. Discard any why.
10. Put on rubber glove. Microwave curds for 1.5 min on high.
11. Discard whey. kneed the curds to distribute heat. Some curds may turn runny.
12. Microwave 1/2 min on high. Add 1/2 tbsp cheese salt (no iodine) and kneed.
13. Microwave 1/2 min. Kneed. Curds are now very hot. As you kneed, the curds turn satiny (shiny) and you can pull them like taffy. You are done. Cheese can be eaten warm.

Notes. If you do marinated Mozzarella, you can add 1 tbsp salt.
When the Mozzarella is done it will spread on wax paper. Put in frig for later use.

Enjoy.