There is nothing more decadent than fresh, homemade mozzarella!

Makes: ~ 4, 2-3” cheese balls
Prep: 30 minutes set up + 30 Minutes to create & stretch cheese

INGREDIENTS:
• 1 Gal whole milk, as fresh as possible (pasteurized but NOT ultra-pasteurized)
• ¼ tsp liquid rennet mixed into ¼ c cool water (chlorine free)
• 1 ½ tsp citric acid powder mixed into 1 cup, cool water (chlorine free)
• 1-2 tsp cheese salt (can use any non-iodized salt or sea salt)

EQUIPMENT:
• 2 small bowls
• Liquid measuring cup
• Measuring spoons
• 4-quart stainless steel pot (for milk) (or any non-aluminum or non-cast iron pot)
• Slotted spoon / ladle (stainless)
• Long, sharp knife
• Colander or strainer
• 2-quart mixing bowl to collect whey
• Instant read thermometer or candy thermometer (reads from 0 – 220F)
• Thick rubber gloves
• Timer

DIRECTIONS:
Prep:

• Calibrate the thermometer.
  • Fill a container with ice. Add cold water. Submerge the stem, past the dimple on the stem, in the ice
    water. The needle should read 32 F. If not, while the stem is submerged, turn the nut under the dial
    so the needle points to 32 F.
• Sanitize all equipment and work surfaces (Refer to “Tips” below)
  • Wash with hot, soapy water. Submerge equipment in boiling water or in bleach solution (1 Tbl plain
    chlorine bleach to 1 gallon water). Allow to air dry.
• In a small bowl, add rennet to ¼ c cool, chlorine-free water. Stir, then set aside.

• In a separate bowl, dissolve 1 ½ tsp citric acid in 1 cup cool, chlorine-free water. Stir to dissolve, then
  set aside.

Preparing the Curds:
• Pour 1 gal milk into a large pot and pour in the citric acid and water mixture and gently stir. Some
curdling will take place because the milk is now quite acidic.
• Heat the milk and citric acid slowly over medium-low heat until the milk reaches 90°F while stirring to
prevent the milk from scorching on the bottom of the pot. You will begin to see the curd develop.
• Once the milk reaches 90°F, remove pot from heat and add the rennet and water mixture, stirring gently
up and down, top to bottom, for ~30 seconds.
• Cover pot with lid and leave undisturbed for 10 minutes.
• Check the curd. It should look like custard, with a clear separation between the curd and the whey. If
the curd is too soft or the whey is milky, let sit for a few more minutes.
• Cut the curd with a long knife into about 1-inch squares (checkerboard pattern). Let this rest for 3-5
minutes.
• Place pot back on low heat and heat to 105°F while stirring slowly and gently. Monitor the temperature
carefully since this happens quickly.
• Remove the pot from the stove and continue stirring for 2-5 minutes (more time will make a firmer
cheese).
• Place the colander over a 2-quart bowl or pot that will catch the whey.
• Using a slotted spoon, gently scoop the curd from the pot into the colander set over a large bowl. Drain
off as much of the whey as you can without pressing the curds too much.
• Add ~1-2 tsp salt (or to taste) to the curd. The salt will work into the cheese in the following steps.
• Gently fold the curd over on itself as it drains to increase the amount of whey running off. The more you
work the curd at this point the drier the mozzarella will be.
• Rest the colander containing the curd to submerge the curd in a third of the whey in the bowl to keep
the curd warm.

Stretching the Curds:
• Pour two-thirds of the whey back into the large pot, place it on the stove and heat to 135°F. The whey
that is simmering on the stove at 135°F is used to heat the curd so it is malleable enough to stretch.
This is hot, so wear thick rubber gloves and use the slotted spoon to dip the curd into the whey.
• Cut or break the curd into 1-2 inch pieces and begin placing them into the hot whey. Work the curd
quickly by pressing them together and folding over in the hot water to facilitate even heating.
• As the curd begins to meld together, pull it from the hot whey and begin stretching it. If the curd does
not stretch check and adjust your whey temperature and re-submerge the curd. At first, it may be a bit
lumpy. As the curd is stretched, it will become quite smooth.
• Stretch it out several times and fold it back on itself and repeat. If it begins to cool too much (you will
notice it begin to tear), place it all back into the hot whey to reheat. When it seems to form a
consolidated mass and develop a sheen (stretches like taffy), pull it all back into a ball for your final
cheese.
• Drop mozzarella cheese balls into ice water to cool. Repeat stretching with remaining curds.
 

Storage:
• Remove cheese balls from the ice bath and place it in an air-tight container or wrap in plastic wrap
and refrigerate. Use this cheese within one week or freeze for up to one month. If your cheese is
too soft to shred for pizza, place it in the freezer, then shred it when it’s partly frozen.
 

• Tips:
• Milk picks up unwanted flavors and bacteria easily, so care must be taken to avoid cross contamination.
  Sterilization of work surfaces and equipment is essential.
  • Wash work surfaces and equipment with warm soap and water. Rinse well and dry. Wipe work
    surfaces and counters with a disinfectant wipe and air dry.
• Whey may be used to make ricotta, fed to pigs, used in baking or smoothies, or discarded.

Source: http://www.clemson.edu/extension/hgic/hot_topics/2017/12%20home_cheese_making_mozzarella.html