Mozzarella

Ingredients:

• 1/4 tsp (or tablet) rennet

• 1/4 cup water

• 1/2 tbsp citric acid 

• 3/4 cup water 

• 1 gallon of milk

Instructions:

1. Mix the renner with the 1/4 cup water, and the citric acid with the 3/4 cup water. Let both dissolve. Add milk and citric acid water to a pot, heat slowly until 90º. Put a lid on the pot and let rest 15 minutes. Check to make sure curd is set, if not, let it rest longer. If curd is set, cut into a grid of 1/2 to 1 inch squares. Let rest 5 minutes. 

2. Separate curd with your hand then strain off the whey. Add boiling water to whey and immerse cheese; let it melt some, then begin stretching the cheese. Drain off water and add more, keep melting and stretching until cheese is desired consistency. You can also add salt at this point. 

3. Form into a ball then place in reserved whey. Enjoy fresh!