Mozzarella Cheese


1 gallon Milk(Do Not use Organic)
1-2 teaspoons Kosher Salt
3/4 cups water
1 1/2 teaspoons Citric Acid
1/4 teaspoon Vegetable Rennet

Dissolve citric acid in 1/4 cup water in measuring cup.  Pour mixture into non-reactive stock pot(Stainless Steel, Enamel Dutch Oven, Non stick) and then add milk.  Turner burner on t medium-low flame.  Stirring occasionally to prevent scalding on the bottom of the pan.  Heat mixture to 90 Fahrenheit, check using a thermometer. 

Dissolve rennet in 1/2 cup water.  Add mixture to milk.  Stir slowly bringing spoon up and down for 30 seconds.  Stop motion of milk with the spoon.  Turn off heat and cover with lid and let sit for 5 minutes. 

Uncover milk and using a long metal off-set spatula or large spatula cut the cheese across and down in 1 inch increments.

Turn burner on to medium and cook until mixture reaches 105 Fahrenheit, remove from heat.

Pour mixture into colander placed over a large bowl.  Spin bowl to help mixture separate into curds and whey. 

Place cheese in a microwave safe bowl and microwave for 1 minute.  Stretch and knead cheese to try to remove more whey. The cheese will be hot.  Microwave cheese again for 35 seconds and repeat kneading and stretching.  Form cheese into bowl and place in ice water. 

Recipe makes approximately 1-2 lbs of cheese.