1 gallon fresh, local, organic if possible, whole milk - not ultra pasteurized!
1 teaspoon sea salt or kosher salt
1 1/2 teaspoons tartaric acid or citric acid
1/4 teaspoon liquid rennet, found here: New England Cheesemaking
1 1/4 cups cold, fresh filtered or bottled water
cheesecloth and a thermometer
Cooking Instructions:
Mix the tartaric acid with one cup of filtered water and add to the cold milk. Add the milk to a clean 8+ quart sterilized pot set over medium heat. Bring the milk to exactly 88 degrees, while stirring frequently. Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk. Mix the milk continuously for a minute.
Allow the curds to sit undisturbed for 15 minutes until set to the consistency of soft jello. Use a long knife that reaches to the bottom of the pot and cut a 1" cross thatch pattern in the curds.
Line a large colander with cheesecloth and gently ladle the curds in to it. If desired you can retain the liquid why and use it for making baking bread, milkshakes, or just drinking as it is very nutritious and delicious.
Once the curds have drained for 2 minutes, place them in a microwave proof bowl and heat them for 30 seconds. They will be very hot so you may want to use gloves at this stage. Salt the curds with sea salt and then knead them until a smooth mass begins to form. Drain off any extra whey that the curds give off, and repeat the heating one to two more times until you have formed a shiny smooth ball of mozzarella.
Place this ball (which should weigh approximately 1 pound) in a bowl of cold lightly salted water until completely cool and then it will be ready to use immediately. If not using right away, store it submerged, and refrigerated in lightly salted water in a sealed container until ready to use. Use within four days, although fresher is better!
Cooking Time : 0 min
Servings : 4-6
