I almost forgot to get pictures of this first batch of cheese, but it works out ok because you really didn't need to see me mixing the milk with the citric acid or rennet.
So here is the process;
1 gal. milk (I used raw whole cows milk)
1/2 to 1 cup cool non-chlorinated water
1-1/2 tsp. to 2-1/2 tsp. Citric Acid (depending on milk type)
1/4 Rennet Tablet. (1/4 tsp if using liquid rennet)
1 to 2 tsp. Cheese Salt (to taste)
Note: I found this kit at www.cheesemaking.com and you can see Ricki making this Mozzarella there in much more depth then I am sharing here.
1. Crush 1/4 rennet tablet into 1/4 cup cool water until dissolved, set aside.
2. Into a 4 qt. pot pour 1/2 cup cool water and stir in 1-1/2 tsp citric acid until dissolved.
Pour in 1 gal. milk stir and heat to 88 degrees over medium heat. At 88 degrees take your pot off the burner and add your rennet solution, stir gently for 1/2 minute. Allow the curds (solids) to set for 5 to 8 minutes. At this point the entire curd will look like custard and will leave a clear yellow whey (liquids) when cut with a knife. (If the curd is still to soft, let it set for a few more minutes.)
3. With a knife that reaches to the bottom of the pot cut curd into about 1" cubes.
4. Ladle the curds into a microwavable bowl and pressing the curds gently together with your hand pour off as much whey as possible.
I used my hands for this process instead of the ladle, it was easier, the ladle was helpful once there was more whey then curd in the pot.
At this point, and what takes the most time, you knead the cheese and squeeze out as much liquid as possible. Here are the instruction in the recipe.
5. Microwave your curds on high for 1 minute, drain off any excess whey. Knead quickly with spoon or hands into a ball until cool. Microwave again for 35 seconds, drain, knead as you would bread dough, and reheat for another 35 seconds. continue to drain your whey and work your cheese into a ball. As the curds cool, reheat as needed for stretch. For a proper stretch the curd must be at least 135 degrees F internally.
6. When the curd is shinny and stretches like taffy it is done. You may add 1 to 2 tsp cheese salt to taste while kneading and stretching.
I used 1 tsp salt, but we think it needs more salt, so next time I will do 2 tsp.
7. When your cheese is smooth and shiny, place it in ice water until cooled down. It is now ready to eat.
Below is the kit I ordered from Ricki at www.cheesemaking.com
It includes the cheese salt, citric acid, diary thermometer, vegetable rennet, butter cloth and recipe book, I also got her DVD and book.
The process of making this cheese is easy and it produce a tasty product. Thank you Ricki for your website and the kit.