Mozzarella Cheese Recipe

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Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk, but it is also possible to make it from goat's milk. 

An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made. We find the same to be true of the goat version. 
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Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses used while making variety of recipes, including salads, meats, seafood, and vegetables.

Considerations:

• The freshest milk possible is critical to produce a high quality mozzarella. Don't compromise.
• Buy locally whenever possible If your cheese is not working and your milk was not purchased locally, it is likely the processing at higher temperatures and then storing at cold temperatures for long periods of time are causing the problems. 
• You can either leave the cheese in its hand stretched shape or place into a press for a more uniform shape. 

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Ingredients

1 gallon of cold milk
1 1/2 teaspoons citiric acid diluted in 1 cup cool water
1/4 teaspoon rennet diluted in 1/4 cup cool water
Salt

Steps

1. Pour the milk into a large stainless steel pot on the stove
   
2. Pour in the diluted citric acid in water and heat slowly to 90 degrees F,
   
3. Remove the pot from the heat and slowly stir in the diluted rennet and water for 30 seconds. Cover and leave for 5 minutes to allow to the milk to curdle. The curd is ready when the curd look like custard and they whey is clear.
   
4. Once the curd is set, cut it into 1 inch squares with a knife that can reach the bottom of the pot.
   
5. Return the pot to the stove and heat until the temperature reaches 105 degrees while stirring slowly.
   
6. Remove the heat from the burner and continue stirring slowly for 2-5 minutes and then transfer the curd to a colander using a slotted spoon. The curds will begin to get firmer as the whey drains. 
   
7. Drain the remainder of the whey from the curds, pressing out the last of the whey,then transfer the whey to a glass bowl.
   
8. Place the glass bowl in the microwave and heat 20 second pulses until the curd reaches 135 degrees F.
   
9. Pour off any residual whey and then knead the curd by handor using spoons if the curd is too hot to touch.
   
10. Repeat the microwave for 20 seconds and kneading 2 more times, draining off the why as you go. Be careful not to over-knead or the cheese will become tough.  
    
11. During the last kneading,knead the dough guickly until it is smooth and shiney. Add salt near the finish.
    
12. At this point the cheese is now soft and pliable so you can either handcraft it into a shape like a braid or light press it in a cheese press.