Mozzarella Cheese

Ingredients
1/4 Rennet tablet
1 1/2 teaspoons citric acid
1 1/2 teaspoons non-iodized salt
12 ounces cold water
1 gallon whole milk
Herbs as desired
Notes: Citric Acid can often be found in the canning section of supermarkets
Rennet is available at many Whole Foods locations. Both products are readily available on line.

Directions
Dissolve 1/4 Rennet tablet in 4 ounces of cold water
Add the citric acid to the remaining 8 ounces of water
In a large non-aluminum pot, pour the milk and the citric acid.
Heat slowly to 90 degrees F, stirring occassionally
At this point, slowly stir in the rennet/water mixture
Continue stirring, heating to 105 degrees F.
At this point, the mixture should begin to coagulate. Turn off the heat and continue to stir gently for an additional minute.
If the mixture hasn't coagulated, continue to raise the temperature, not to exceed 110 degrees F.
Ladle the curds into a microwaveable bowl, removing as much whey (liquid) as possible
Heat the bowl in a microwave at medium heat for one minute.
Pour off any whey
Mix the curd to redistribute heat and heat for another 30 seconds
Pour off any whey
Check the internal temperature of the curd. It should not exceed 135 degrees F.
If the temperature is still below 135 degrees F, heat for an additional 30 seconds
Pour off any whey
Add cheese salt and any desired herbs
Form the curds into a ball
Wrap the ball in cheesecloth and squeeze out any remaining moisture.
Mozzarella cheese may be eaten immediately or stored in the refrigerator for up to one week

Yield
About 1 pound

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