Active Time: 20 Minutes
Total Time: 1 Hour
Pour the milk into a large stainless steel pot. Do not use aluminum, aluminum will turn the milk grey.
Dissolve the citric acid and calcium chloride into 30g (1 oz) of water. Also in a separate container dissolve the ¼ rennet tablet into 60g (2 oz) of water.
We suggest starting with a low amount of calcium chloride until you find what works best for your milk. We tried many types of milk, organic and non organic. We found that the recipe varied slightly dune to the type of milk. Organic varieties seemed to need less calcium where as non organic milks needed more. Also we saw recipes that required adding the calcium 24 hours in advance. We never had an issue with adding the calcium during the heating process as long as it was dissolved in water. As long as the milk is not UHT pasteurized it should work.
Heat the milk slowly over low heat until it reaches 50°F at this point remove it from the heat and add the dissolved citric acid and calcium chloride stir for 30 seconds.
The milk will have a few formed curds, this is a good thing.
Return the milk to the heat and heat slowly until it reaches 88F.
Once the milk reaches 88°F stir constantly and add the dissolved rennet.
Stir for 30 seconds to a minute. You will see a very mild separation which is fine.
Increase the heat and bring the curds to 104°F. Make sure the internal temperature of the curds reach 104°F, not just the liquid.
Cut the curds and strain them from the clear whey using a super bag. Strain the curds as well as you can without smashing them.
Place the curds in a bowl and place them in a microwave at 50% power for 30 seconds. Remove them from the microwave and strain away any whey.
Continue to heat the curds in 30 second intervals at 50% power until they reach 180°F. At this point sprinkle the mozzarella with the salt and use a spatula to fold and pull the curd into a mozzarella cheese ball.
Place this into a mold and allow it to cool.
This can slice, shed, and melt wonderfully.