Homemade Mozzarella Cheese

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• Step 1

  Put the gallon of milk in your large pot and bring it to 55 degrees Fahrenheit.

• Step 2

  While you're waiting, dissolve 1 1/2 teaspoons Citric Acid in 1/4 cup water.

  Also dissolve 1/4 teaspoon rennet in 1/4 cup water.

• Step 3

  When milk reaches 55 degrees Fahrenheit, stir in the Citric Acid water.

• Step 4

  Bring milk to 88 degrees Fahrenheit.

• Step 5

  Add rennet-water.

• Step 6

  When the milk reaches 100 degrees Fahrenheit, you should be getting curds and whey.

  (I squee'd all over the place when this happened)

  I left mine over the heat a little longer.

• Step 7

  Line a microwave-safe bowl with cheesecloth. Scoop the curds out of the whey and onto the cloth.

• Step 8

  Lift the cloth with the curds up and discard the whey. Dump curds from cloth into bowl.

• Step 9

  Microwave for 35 seconds. Squeeze out the whey and discard it.

  Doing this was a little complicated for me. I used the cheesecloth again, and to do that I had to dump the curds onto the cloth and somehow get the bowl off of the whole thing (I didn't want a mess on the counter). Luckily, my friend was there to help.

• Step 10

  Microwave again for 35 seconds. Squeeze out the whey and discard it (again).

  BE CAREFUL! The curds will be very hot! I burned both of my palms with this one.

• Step 11

  Kneed the curds (I guess that now they curds are cheese, though), adding a slightly generous amount of salt. When your lump of cheese is smooth and shiny, you've succeeded!

• Step 12

  Put your lump of cheese in a bowl of ice water in the refrigerator for a little bit so it can chill. After that, store it in a plastic container in the 'fridge.

Comments

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Chelsea D. · 4 projects 14th August 2009

Where did you get your liquid rennet from?

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ely. · Victorville, California, US · 9 projects 5th June 2009

Ooh! I'm very excited to try this now
It is easier than it looks!

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