Instructions

• Skim your cream to make butter or save for another use. Warm the milk on medium heat, stirring occasionally until it reaches 55°F.
• Dilute citric acid in ¼ cup cool water and stir into milk in circles and up-down motions for 10 seconds. If temperature gets to 65°F, it's still okay.
• Continue heating until milk hits 88°F. Dilute rennet in ¼ cup cool water and stir in same fashion. Proceed if up to 95°F; otherwise let cool.
• Turn off heat but leave pot on element. Let sit undisturbed for 10 minutes. Check for clean break with knife at 45°, if not ready, wait another 10-15 minutes.
• Cut firm curds into roughly 1-inch cubes. Turn heat back to medium. For batches over 2 gallons, pour off whey to 2 gallons and save whey.
• Add ⅓ cup salt to the whey. Stir every couple of minutes. Curds will get firmer and begin to stretch.
• Heat to around 120°F. Curds should stick together. Use spoon to lift and stretch cheese, if not stretching well, heat to 135-140°F.
• Lift and stretch cheese multiple times until smooth and shiny. Form into desired shape or prepare for refrigeration.
• Place smooth cheese in rectangular container for easier grating. Optionally plunk balls into ice water if ball shape desired.
• Eat fresh or refrigerate 24 hrs. For quick use, tear strips for pizza, or twist/salt for cheese strings. Cool in fridge.
• Grate cheese once cooled. Freeze for long-term use. Mozzarella does not keep well in fridge.
• On use, go lighter on dishes than store-bought. Always sprinkle salt before serving or melting.