How to Make Great Fresh Mozzarella Cheese

Step 17 Work into a ball.

At this point knead it like bread dough into a ball. If it breaks apart on you just put it in the Microwave again for a bit. As soon as it is nice and smooth and shiny it's done.

Comments

[patricia93]

I have been having good success with my mozarella, but was wondering if you could tell me, if I increase the amount of milk to 3 gallons, do I use 3 times the citric acid and 3 times the rennet.  I have made it a couple of times without increasing these elements this much, but yesterday, it wouldn't come together. and I think it was not enough rennet.

[HiFiMan]

Yes you must increase all ingredients to proportion including the water you use to dilute the citric and rennet.
I like to add lipase to mine for a richer flavor but doing so requires double the rennet.To use lipase add it when you add the citric acid before warming the milk.I also like to use a direct inoculation culture which needs to be added to the milk at least one hour before the cheese making process.
So for 4liters approx 1 gallon milk
1-1/2ts citric acid dissolved in 1/4 cup distilled water
1/16ts Lipase (optional)dissolved in 1/4 cup distilled water
1/4 rennet tablet or 1/2 tab if using Lipase dissolved in 1/4 cup distilled water
Junket is NOT for cheese making and I don't recommend it's use in cheese making.
If you start with 2 liter approx1/2 gallon milk then divide everything by 2
8liters approx 2 gallon of milk multiply everything by 2.
Hope this helps.