Homemade Mozzarella

Name: Homemade Mozzarella
Ingredients: 1 gallon whole milk (do not use ultra-pasturized!); 2 teaspoons citric acid (available in health food stores and sometimes in the canning section of a grocery store); 1/2 cup water (cool); 2 rennet tablets; 1/4 cup water (cool); salt, for brine

6 ingredients

1 steps

Ingredients

1 gallon whole milk (do not use ultra-pasturized!)
2 teaspoons citric acid (available in health food stores and sometimes in the canning section of a grocery store)
1/2 cup water (cool)
2 rennet tablets
1/4 cup water (cool)
salt, for brine

Directions

1

["in a non-aluminum, perfectly clean pot bring the milk to 55f. dissolve the citric acid in 1/2 cup water. if using buttermilk then omit the water and you may want it a bit warmer and let it sit an hour with the buttermilk culture to help it ripen better, then again that might be why some people let the drained curds ripen overnight. i say experiment. if using citric acid you don't need to let it ripen, go straight to the next step.", "bring the milk to 87-90f and gently stir in the rennet, dissolved in the 1/4 cup water. cover the pot, remove from heat, and let sit undisturbed for 5-10 min or until it looks like custard and you can see a clear separation between the curds and whey. if you poke a clean finger into it, it should separate cleanly, hence being called a \"clean break\"".""