American Mozzerella

Recipe By: Dr. David Fankhauser, for Redco Foods 10 June 2003

Ingredients:

1/2 rennet tablet
1 1/4 tsp citric acid
3/4 cup cool water
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 tsp cheese salt + additional salt for briny water

Directions:

1. Warm milk over gentle heat 88ºF, take care not to scorch.
2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water.
3. Add to 88ºF milk, stir well.
4. Dissolve 1/2 rennet tablet into 1/4 cup cool water.
5. Stir thoroughly into warmed milk mixture.
6. Let set undisturbed for 1-2 hours, until a clean break is achieved.
7. Cut curd into 1/2 inch cubes.
8. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 108º F.
9. Hold at 108ºF for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.
10. Pour curds and whey through a cheesecloth lined colander over a 1 gallon container, let drain for 15 minutes.
11. Save whey to make ricotta if you wish (see recipe).
12. Break up curd, mix in 1 tsp salt thoroughly.
13. Place 1 cup of salted curd into 2 cup measuring cup.
14. Microwave on high for 45 seconds.
15. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly.
16. Heat again for 20 more seconds.
17. Stretch and fold to make smooth and elastic.
18. Shape into a soft ball.
19. Drop into cold, salted water (1/3 cup salt per quart).
20. Let sit in refridgerator for 24 hours.
21. Store in an air tight container. Use within a week or so.