Mozzarella

Easy 30 minute mozzarella

===== Ingredients =====
-1 gallon of milk
-1.5tsp citric acid
-1/4tsp rennet
-salt

  
===== Instructions =====
1. Dissolve rennet in 1/4c cool water and set aside.
2. Dissolve 1.5tsp citric acid in 1c cool water and pour into pot. Pour milk quickly over top to mix.
3. Heat to 90F, remove from heat and then slowly add in rennet mixture. Stir for 30 seconds then stop.
4. Cover pot and leave undisturbed for 5 minutes. Check curd after 5 minutes, should be a clear separation between curds and whey.
5. Cut curds into 1" checkerboard pattern.
6. Heat back to 105F, slowly stirring with ladle.
7. After reaching 105F, remove from heat and continue stirring 2-5 minutes. Longer = firmer cheese.
8. With a spider, transfer only curds into a microwave safe bowl. Press to remove as much whey as possible, and drain.
9. Microwave curds for 1 minute, then add salt if desired.
10. Drain whey again, and knead until cheese is cool.
11. Microwave twice more for 30 seconds, repeating draining and kneading each time.
12. Continue to knead and stretch until cheeese is smooth and shiny. Refrigerate and cool before eating.