Mozarella

Egg/Dairy,


Add 1.5 tsp citric acid to 1 gallon non-UHT whole milk

Heat slowly to 90F

Remove pot from burner slowly stir 1/4 tab or 1/4tsp of rennet diluted in 1/4cup. cool water for 30sec. Cover and leave for 5 minutes

Check the curd, it will look like custard and the whey will be clear. If too soft let set a few more minutes

Cut the curd into 1 inch squares with a knife that reaches the bottom of the pot

Place pot back on stove and heat to 105F while stirring slowly.

Take off the burner and continue sirring slowly for 2-5 minutes. Transfer the curd to a colander or bowl using a slotted spoon.

Using a heat proof bowl microwave on High for 1 min. pour off the whey.

Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle.

Remove curd from bowl and continue kneading, return it to the microwave if needed. Once it's uniform, stretch repeatedly and fold over on itself

Remove curd from bowl and continue kneading, return it to the microwave if needed.