Making Mozzarella

Mozzarella is a good cheese that can be made in one day--thus can be eaten sooner rather than later. While it can be made with whole milk, I find that raw milk works best.

To make this cheese, you will need one gallon of raw milk, 1 1/2 teaspoon of citric acid, 1/4 teaspoon of lipase powder dissolved in 1/4 cup of water and 1/4 teaspoon of rennet dissolved in 1/4 cup of water. Peripheries include a pot large enough to hold the milk, a mixing spoon, a thermometer, cheese cloth, a slotted spoon, a colander, a bowl, heat-proof gloves, a second bowl filled with cold water (salt added to the water is optional), and string or rubber bands.

Heat the milk, stirring constantly, to 55 degrees F and add the lipase and citric acid. Continue heating the milk. When the milk reaches 88 degree F, add the rennet. You will notice that the milk will begin to form curds.

Remove the pot from the heat when the temperature reaches about 100 degree F (do not let it rise above 105 degrees F). Scoop out the curds with a slotted spoon and put them (or it, depending on the milk you use) into a colander.

Heat the whey remaining in the pot to 175 degrees F, then return the curds to the pot. Don heat-proof gloves and knead and stretch the curd (in my case) becomes pliable. Remove the curd from the pot and cool it in a bowl filled with cold water.

When the curd is cool, wrap it in cheese cloth and allow it to drain.

After the cheese has finished draining, remove it from the cheese cloth and eat!

As always, many thanks to Barbara Skapa of Echo Ridge Farmstead Cheese.