- 1 gallon whole milk (I used Byrne dairy since it is hormone free)
- 2 teaspoons citric acid
- 1/2 teaspoon lipase powder (in 1/4 cup distilled water)
- 1 teaspoon calcium chloride (in 1/4 cup distilled water)
- 1/2 rennet tablet (in 1/4 cup distilled water)
- 1/2 teaspoon flaked salt
Start by measuring out all the ingredients in separate containers. In a stainless steel pot heat milk over medium heat, stir in citric acid and lipase. Continue stirring until milk reaches 88 degrees. (I use a meat thermometer, it works faster than a cheese thermometer and so fits my personality better). You will see the curd start to develop. When the milk reaches 88 degrees, stir in the calcium chloride and rennet. Continue to stir until the milk reaches 105 degrees.
At that point, turn off the heat and let the milk set for 20 minutes. This will let the milk separate into curds and whey. During this time, preheat a double boiler.
Using a slotted spoon, transfer the curds to the double boiler. Squeeze as much whey out of the curd as you can by pressing the spoon against the side of the original pan. Heat the curd on the double boiler until it begins to get sticky. At this point, squeeze out as much whey as you can. Add the flaked salt a little at a time while kneading the curd with the spoon. Continue to heat on the double boiler until the curd melts into soft stringy mozzerella!
At this point, the fun begins. Let the cheese cool just until you can handle it, then start stretching it out! Keep stretching and folding and stretching and folding until the cheese is completely cooled. Then, form into a ball and store in an air tight container in the fridge for up to one week.
This cheese is the tastiest, creamiest mozz I have ever had. I hope to find a milk source that will be a bit cheaper than $3.69 a gallon so that my cheese making adventures will be tasty AND cost effective. And healthier too, if I can find some raw milk. Maybe we should just have Penny come live with us again!
Well, Happy New Year! See you again soon.