This is how you make about 1lb of homemade mozzarella using 1 gallon of milk.
- 1 1/4 cup water
- 1 1/2 teaspoon citric acid
- 1/4 rennet tablet or 1/4 teaspoon liquid rennet
- 1 gallon whole milk or 2% (do not use ultra-pasteurized)
- 1 – 2 tablespoons kosher salt
Step 1: Pore 1 gallon of milk into a pot. Take 1/4 cup of water and add the citric acid to it and stir until completely dissolved. Pore the citric acid into the milk while it is still cool.
Step 2: Add the rennet when the temperature of the milk gets at about 90 degrees. Stir in quickly and then stop the movement of the milk. In about 3 minutes it should begin to get thick.
Step 3: Cut the curd in 1 inch slices and then 90 degrees in the other direction. Wait about 1 minute and then start making horizontal cuts while slightly lifting the pieces for about 5 minutes. You can then begin to stir.
Step 4: Raise the heat until the milk reaches about 95 degrees. At about 10 minutes you will see that the curds have gotten smaller. Strain the curd using a fine mesh colander. Let it drain for about 10 minutes.
Step 5: Warm up water to about 165 to 185 degrees for stretching. Add salt to the stretching water. For a full demonstration on the stretching process and additional information, please click on this video below from Homemade Recipes.