If you need mozzarella in a hurry, this recipe is a good one to use.  

However, use that mozzarella up in 2-3 days

as it will not last as long in the refrigerator as Italian Mozzarella.

 

Ingredients:

1 Gallon of milk

1 1/2 tsp of citric acid dissolved in 1 C filtered water

Optional: 1 package of thermophilic culture (C201); 1/8 tsp lipase dissolved in 1/4 C filtered water

1 tsp cheese salt

 

Remember to use the lowest heat setting on your stove top for warming the milk

 

1. Dissolve 1 1/2 tsp of citric acid into 1 cup of cool chlorine-free water.

2. Dissolve 1/2 rennet tablet (or 1/2 tsp of liquid rennet) into 1/4 cup of cool chlorine free water.

3. Optional - dissolve 1/8-1/4 tsp of lipase in 1/4-1/2 cup of cool filtered water 30 minutes prior

4. Heat  1 gallon of milk to 86F.

5. Optional - add 1 packet of thermophilic culture (#201), let stand for 2 minutes, stir in culture
   and let stand for 30 minutes.

6. Make sure milk is at 86F, add citric acid solution, briskly stir throughout milk start heating to 100F

7. Optional - at 95F, add lipase mixture and stir throughout milk

8. At 100F, add rennet and stir for 30 seconds gently.

9. Measuring temperature from the middle of the pot, continue to slowly heat (but do not stir) to 105F.
   At that point cover pot and remove from heat, let stand undisturbed for 15 minutes.

10. Gently pour off whey, ladle curd into a mesh colander or a cheesecloth-lined colander.

11. Let curd drain for 30 minutes periodically turning curd mass over to promote drainage.  During this time, heat 2-3 quarts of water to 185F.

12. Break curd into pieces, place in colander and put colander in a bowl/pot in which the colander touches the bottom.

13. Fill pot with enough heated water to cover curd (do not pour directly on curd).  Add additional hot water every 2-3 minutes. Let it sit until curd becomes stretchable like taffy (5-7 minutes) and start to stretch until completely smooth and shiney. Return to hot water periodically if cheese becomes stiff before becoming smooth.  While stretching, add 1 tsp of cheese salt.

14. When done stretching, form cheese into a ball and place in ice water for 30 minutes. Consider using a form/mold in ice water to help cheese hold form. Remove from water, dry with paper towel, and store in refrigerator.