Mozzarella Cheese

#mozzarella Cheese

Source: @CookingwithChefPuff
Prep time: 10 mins

Ingredients
1 gallon of milk, not ultra pasteurized
1 1/4 cup of cool water, chlorine free
1 1/2 teaspoons of citric acid
1/4 rennet tablet
or
1/4 teaspoon if using liquid rennet
1 teaspoon of cheese, salt, optional
1/2 teaspoon of calcium chloride, if using pasteurized milk from store

Directions
Step 1
Add 1/4 teaspoon of liquid Rennet to 1/4 cup of cool water, stir and set aside
Or
You can use 1/4 Rennet tablet put into a 1/4 cup of cool chlorine, free water stir and set aside to dissolve

Step 2
Mix 1 1/2 teaspoons of citric acid into 1 cup of cool, chlorine free water until dissolved, pour into your plot.

Step 3
Pour 1 gallon of milk into your pot and stir vigorously

Step 4
Heat the milk to 90° while stirring

Step 5
When the milk reaches 90° Remove the pot from the burner and slowly stir in the Rennet solution with an up-and-down motion for approximately 30 seconds

Step 6
Cover the plot and leave it undisturbed for 10 minutes

Step 7
Check the curd it should look like custard with a clear separation between the curd and the way if the curd is too soft or the way is milky, let’s set for a few more minutes

Step 8
After it curd has set up cut the curd with a knife that will reach the bottom of your pot

Step 9
Place back on the stove and heat to 105° while slowly moving the curd around with your spoon

Step 10
When the temperature reaches 110° remove from the burn and continue slowly staring for 2 to 5 minutes (More time will make a firmer cheese

Step 11
Pull off the floating way
Microwave method

Step 12
Ladie, you curd into a large microwavable bowl and drain off as much of the whey as you can without pressing the curds too much put on rubber gloves because this is gonna get real hot

Step 13
Place the bowl in the microwave for 1 minute

Step 14
Remove and drain off the whey as you gently fold the curd into 1 piece add 1 teaspoon of cheese, salt (optional)

Step 15
Microwave for another 30 seconds drain again and stretch the curd. It must be 135° to stretch properly if it is it hot enough microwave for another 30 seconds.

Step 16
Stretch the cheese by pulling like tapping until it is smooth and shiny the more you work the cheese, the firm it will be take a taste at this time yum Yum

Step 17
Now form your cheese into a log or boil or braid it or place it into a cheese mold to form your cheese shape
Enjoy

Recipe by chef puff