Mozzarella Cheese

I have been making soft cheese for quite a while, but recently decided to try a few more difficult types of cheese.  Mozzarella is supposed to be an easy, semi-soft cheese for beginners.  I have to admit, it wasn't that easy.  But, after talking with others, I don't feel so bad, because they all experienced the same things when they first made mozzarella. It's very much like making homemade bread for the first time - don't overwork it! or you will end up with a dry, tough cheese. DON'T GET DISCOURAGED...KEEP TRYING!!! It's worth it in the end!

Mozzarella Cheese
1 1/2 tsp citric acid, dissolved in 1/2 cup cool, unchlorinated water
1/4 tsp liquid rennet, dissolved in 1/4 cup cool, unchlorinated water (if using tablets, use 1/4 tablet, dissolved in 1/4 cup water)
1 gallon milk
1 tsp sea salt

Heat the milk to 55 degrees.  Add the citric acid mixture and stir well.

Continue heating the milk until it reaches 90 degrees.  Add the rennet mixture, and using an up and down motion (I use a slotted spoon), combine the rennet into the milk. You will begin to see curds (solid part) forming and separating from the whey (liquid part). Continue heating until it reaches 105 degrees.  Remove from heat.  If the whey looks milky at this point, let it sit for 3-4 minutes.

With a slotted spoon, remove the curds and place in a clean, microwave proof bowl.  Drain off any excess whey.

Heat in microwave for one minute.  Remove and drain off any excess whey.  Using the back of your slotted spoon, gently press the cheese to extrude any additional whey. You can use a kneading motion to fold the cheese over, but don't overdo it at this point.

Return to microwave for 30 seconds.  Remove the whey as above instructions.  Repeat this step.

Add 1 teaspoon sea salt to cheese, and folding the cheese over upon itself, remove the excess whey.  You do not have to remove every drop of whey!

At this point, you should be able to "pull" the cheese as if it were taffy.  NOTE: The cheese will be very hot, so use gloves!  Continue pulling until the cheese is shiny and elastic.  This does not require a lot of time or effort... as soon as it reaches this point...STOP! Remember... don't overwork the cheese!  Form the cheese into a ball, slather with olive oil and fresh herbs, and serve!

If you do not plan to eat it at this point, place the cheese into a bowl of cold water for 15 to 20 minutes, to stop the cooking. Refrigerate for up to one week.  Really? Do you think it will last that long? Not at my house!