(Note - this is the Italian Mozzarella recipe, but you do not stretch the curd)

You will need:

1 gallon of milk (Not Ultra-Pasteurized)

1 packet of thermophilic culture (C201 if you buy from cheesemaking.com)

Rennet 1/2 tsp or 2.5 ml liquid rennet (single strength) or 1/2 rennet tablet dilute in 1/4 C water

A good thermometer

A knife to cut the curds, and a spoon or ladle to stir the curds with.

A colander to drain curd

A sturdy bowl or pot for heating curd

A wooden spoon

As much salt as you would like in your cheese. Normally I like about 1 tsp but it is not essential to the process as in other cheeses and Yes, you can make this salt free.

Optional:  1/2 tsp of citric acid diluted in 1/4 cup of chlorine free water

Everything needs to be clean and sanitized.

 

Step 1: Acidifying and heating the milk:

Step 1 A. Optional.  You may want to help ensure your milk properly acidifies by using a small amount of citric acid in this step.  I have found this can help your batches be more consistent in forming into mozzarella in the final step.  If you are using raw milk, I would suggest doing your first batch without this optional step.  If your batch is successful, you won't need this optional step.  If you are using pasteurized milk or your batches are failing, incorporate this optional step into your process.

 

Slowly heat milk to 86F.  Briskly stir in citric acid mixture (about 30 seconds to 1 minute).  Once incorporated, continue to slowly stir milk while it heats.

 

Step 1B.   Continue heating the milk to 100F. You do this by placing the milk in a pot on the stove, heating the milk slowly and stirring it well as it heats

 

Once the milk is at this target temperature, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before briskly stirring it.

 

Run facet on hot until water reaches max temperature, place pot (covered) in sink and fill sink until1/2 way up the outside of pot.  Let pot sit in hot water for 60 minutes.

 

 

Step 2: Coagulation with rennet:

 

Drain water in sink. If using non-homogenized milk or raw milk, do a brisk quick stir and then "quiet" milk.

 

Dissolve rennet in 1/4 cup of filtered water, add to milk and stir slowly top to bottom for about 30 seconds.

 

Cover pot and place in sink.  Refill sink 1/2 way up pot with hottest tap water to keep it warm during this step (it cannot be heated on a stove top because of the curd formation).  Let it sit UNDISTURBED for 45-60 minutes.

 

Step 3: Cutting curds and releasing the whey:

 

Drain water from sink. 

 

Cut curd at 1 inch intervals and then make the same cut spacing at right angles to the first cut. Allow this to rest 5 minutes then cut the rest of the curd into walnut or hazelnut sized pieces (1" - 1/2" ). The smaller the pieces the more whey will be released and the drier the cheese.  Do a brief stir (push) 

 

Cover pot, put in sink, and refill sink with hot tap water 1/2 way up pot.  Let pot sit for 60 minutes and at every 15-20 minute interval, stir the curds.  At 30 minutes, add some hot water from a kettle to water bath in sink to keep water warm. For a drier cheese, a more frequent-constant stir will cause more whey to be released.

 

 

After an hour, drain sink.  Pour out whey and place curd into a colander. The whey is allowed to run off and may be collected for other uses. This whey is sweet enough to make into Ricotta since the acid has not been fully produced yet.

 

Step 4: Ripening the curds:

 

At this point it is essential to keep the curds warm because the bacteria is now producing the acid that is so important for a good stretching Mozzarella. The easiest way is to fill your pot 1/3 full of hot tap water, place colander on top of pot (but curd may not touch water) and put pot lid over colander.  Put pot in sink and fill sink 1/4th way up pot with hot tap water. Allow to sit undisturbed for 2 hours.

 

After 2 hours, place curds into a glass bowl and breakup with a fork.  Add salt (and any other herbs desired).  Work through curds, place in storage container, and refrigerate for 12-18 hours prior to using.