You can make your own mozarella cheese with a few simple ingredients.
Who doesn't love the allure of fresh cheese? It is like being able to travel to tiny villages in Europe and step into shops filled with fresh breads and meats hanging from the ceilings and bigs slabs of cheeses for sandwiches. So many of us have slipped into an impersonal way of shopping where everything is packaged and sealed shut in big stores. Why not try to make your own cheese? Bring back some of that earthy feel in your own home where food is more of a celebration than just a pit stop. It is easier than you think.
Instructions
1. Clean all your utensils. Typically everything should be made of glass or stainless steel. Clear a work area and wipe down all the surfaces.
2. Pour the milk into a 6-quart stainless steel pot and place over medium heat. You will want to heat the milk gradually. Stir in the citric acid and stir well. Continue to heat the milk, stirring occasionally until it reaches 88 degrees.
3. Now add the rennet and continue to heat and stir until the mixture reaches 105 degrees. Remove from the heat and cover for 15 minutes. The curds and whey should now be separate with the curds being white and the fluid a yellow green color.
4. Gently pour the curds through a cheesecloth lined strainer. Remove the curds from the strainer and place in a microwavable container.
5. Microwave on high for 1 minute and press on the mass with the back of a spoon, removing as much of the whey as possible. Drain off any excess whey.
6. Knead the mass for a few minutes with the back of a spoon. Microwave for another minute. At this point the cheese will be quite hot and you will have to wear gloves to handle it. Work with it like bread dough until it sticks to the spoon and pulls away from the bowl. When it begins to stretch like taffy, it is almost done. You can continue to make the cheese firm and stringy or if you prefer a softer texture don't stretch it as much. Wrap in a sheet of plastic or wax paper and chill. The cheese is now ready for use.
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