Start with the basics THEY WORK

This recipe will work everytime read the notes on the bottom for some subtle changes that make it work a bit better.

• 1 gallon whole milk 
  
• 2 tsp of citric acid
  
• 1/2 tsp calcium chloride in 2 Tbs distilled water  ( You must use this on store bought milk )
  
• 1/2 rennet tablet in 1/4 cup distilled water ( liquid works a bit better )
  
• 1/2 teaspoon flaked salt
  A instant read thermometer will work just fine
  
  

1. Place one gallon whole milk into a stainless steel pot. Measure the remaining ingredients into four individual containers. This will allow you to make the cheese without worrying about measurements.
   
2. Place the stock pot of milk on the stove over medium heat. It is important that you heat the milk slowly. Sprinkle in the citric acid and diluted calcium chloride while you gently stir. Heat slowly until the milk reaches 88°F. Stir every few minutes to prevent scorching the milk on the bottom of the pot. You will begin to see the curd develop.Once the milk reaches 88°F, stir in the rennet and water mixture. Continue stirring every few minutes until the milk reaches 105°F.
   
3. Remove from the heat and let the milk set covered for 20 minutes. Curd (white mass) and whey (greenish liquid) will now be fully separated.
   
4. Use a slotted spoon or strainer to transfer the curd to a microwave safe dish. If the curd is too soft to transfer, let the milk sit a few more minutes. Pour off as much of the whey as you can. Gently press the curds together with the spoon and force more whey out of them. Squeeze out and drain as much whey as possible.
   
5. Place the curd in the microwave on high for one minute. Remove and press the curds again to force out more whey. The cheese should begin to mass together and become sticky.
   
6. If it does not, you will need to leave it in the microwave a few seconds longer. Not all microwaves are equal! It will not hurt to place the cheese back in the microwave for 20 - 30 seconds more if necessary. Please note the total time needed for future reference.
   
7. Add the flaked salt a little at a time and knead the cheese with a spoon as you would bread dough. It will become smooth and shiny. Place the curd back into the microwave and heat on high for one more minute. Remove from oven and drain any remaining whey. This time your cheese will be too hot to handle, about 140-150° F.
   
8. Knead the cheese again until it sticks to the spoon and pulls away from the bowl.
   
9. When the cheese begins to stretch like taffy, it is almost done. You can have some fun now by pulling and stretching the cheese until it is completely cooled. This is an important step. Stretching will make the cheese firm and stringy. If you prefer a softer texture don't stretch as much.
   
10. Place the cheese in an air tight container or wrap in plastic wrap and refrigerate. Use this cheese within one week or store it in the freezer for up to one month. If your cheese is too soft to shred for pizza, place it in the freezer then shred and use it partly frozen.

NOTES:  Leave pot on burner after you turn it off needs residual heat to ripen better 30-45 min not 20
                Instead of stretching knead on board like dough for 1 minute or until shiney.
This will produce a nice 1 lb ball of the Mozz. The end product will be quite firm after it is chilled.
My next blog will give up some tricks for a creamy softer Mozz. Then we will get into flavorings..