Dissolve 1/4 rennet tablet into 1/4 cup of cool chlorine free water. Be sure it’s completely dissolved. Set it aside.
Mix 1-1/2 teaspoon citric acid into 1 cup cool chlorine free water and pour it into your pot. Add 1 gallon milk and stir vigorously. Heat to 90 degrees F while stirring.
Remove from heat and slowly stir in the rennet solution with an up and down motion for about 30 seconds.
Cover and leave it undisturbed for 5 minutes.
Check for curd which should look like custard with clear separation between the curd and the whey. If the curd is too soft or the whey is milky let it set for a few more minutes. Be gentle.
Cut the curd into squares with a long knife that reaches the bottom of the pot. Heat the pot back up to 105 degrees F. while slowly stirring — this will make a firmer cheese. Take it off the heat and stir for another 2 to 5 minutes or longer for a firmer cheese. This takes a little experience to get the texture you want but soft or firm its all wonderful.
Pour off the whey and save it for bread!!
Ladle the curds into a microwave bowl and again drain off as much of the whey as you can.
Heat in the microwave for one minute -- if you don't have a microwave, use a water bath.
Remove and drain off whey again......add salt at this point ....I use about 1 teaspoon....microwave again to about 135 degrees F. so it will stretch properly. Put on some rubber gloves if your hands are tender and stretch it like taffy 'til it's smooth and shiny. The more you work it the firmer it is...feel free to taste!
MPORTANT: You cannot make this with ultrapasteurized milk, so “boxed milk” will not work (it just won’t form curds). Instead, try using good powered milk (see my post about where to find great powdered milk). If you use powdered milk, none of the ingredients require refrigeration, so you can have cheese no matter how long you’re away from stores!Marinate it in good quality olive oil and herbs and garlic ………..slice it up with tomatoes and fresh basil or whatever you like!
Make Your Own Mozzarella
Amount Per Serving
Calories 289Calories from Fat 135
% Daily Value*
Saturated Fat 8g40%
Vitamin A 765IU15%
* Percent Daily Values are based on a 2000 calorie diet.