mozzarella cheese

• 1/4 tsp liquid rennet
• 1 1/4 cup water (divided)
• 1 1/2 tsp citric acid
• 4 litres whole milk
• 1 tsp cheese salt (or any salt that is NOT iodized or has a clumping agent)

Stir rennet into 1/4 cup of water and set aside.

Stir citric acid into 1 cup of water and add to your pot. Quickly, pour milk into the pot to mix with the acid. Stir to combine.

Heat milk/acid mixture slowly to 95° to 100°F.

Once milk hits the temperature, remove pot from heat and slowly add the rennet. Using up and down motions, stir for 30 seconds.

Cover the pot and leave undisturbed for 5 minutes. After that time, the curds should look like custard and the whey should be somewhat clear.

Cut the curd into a checkerboard pattern (about 1” squares). Put the pot back on the stove and heat to 110° F while continuing to stir. Take the pot off of the burner and continue to stir for 2 to 5 minutes. Cover and let sit for 5 more minutes.

Scoop the curds into a colander and press to drain the whey.

Transfer curds to a microwave safe bowl and microwave for 1 minute. Add salt. Continue to drain off the whey. Work the cheese with two spoons until it is cool enough to touch.

Microwave (these times for 35 seconds only) and work the cheese two more times. Continue to drain off all the whey.

Knead the cheese as you would bread dough until it is smooth and shiny and very stretchy. Heat the cheese again if necessary if it cools too much before it is ready to stretch.

With your hands, form cheese into a ball. It will spread slowly as it cools. Wrap it in plastic wrap (do not put in a zip bag) and store in the fridge.

Once the cheese cools off, it is ready to eat.

Recipe Hints

• You can use either animal or vegetable rennet
• Form your cheese into small balls to use in Caprese Salad
• You can make this recipe in your 6 or 8 QT Instant Pot
• If you are in Canada, I highly recommend Beatrice milk for this
• In the USA, you can use a gallon of milk

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