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This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences...
Equipment:1. At least an 8 quart pot either enameled or stainless steel. (Do not use aluminum, cast iron or other reactive pots)2. Thermometer. (A can...
1. Pour 1 teaspoon Citric Acid into 1/4 cup unchlorinated water and stir. Crush the Rennet tablet and pour it into the other cup of unchlorinated wate...
1. Pour the dissolved Citric Acid in the milk and stir for 1 minute. 2. Sprinkle the other teaspoon of Citric Acid in the milk and sir for another min...
This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the Rennet will not make curds. Use a low heat so ...
Cover the pot with the lid and LEAVE IT SET UNDISTURBED FOR AT LEAST 15-20 MINUTES until you can get a clean break. I usually let mine set for 15-30 ...
This is what a clean break looks like. When you poke your finger into it and move for an inch or so and lift it out, the Curd and Whey should separate...
Cut the Curds into 1/2 inch cubes from top to bottom as shown. Then do the same thing at a 45 degree angle.
Just let them sit there.
Apply low heat and stir the curds occasionally to keep them separated until they reach 108 degrees. This will take about 15 minutes. The Curds will sh...
Turn off the heat and continue stirring every few minutes for an additional 20 minutes. The Curds will keep shrinking.
Drain the Curds into a strainer or colander and let set for about 15 minutes. Either use a small strainer to dip them out or just pour into the big bo...
Pour the Curds into the smaller bowl and break them up with your hand a little bit.
OK here comes the tricky part.Place the Curds in the microwave on high for 30 - 45 seconds. If you have it on too long you will cook the Curd and it w...
Using the slotted spoon or your hand GENTLY squeeze the Whey from the Curd. Pour off the Whey.
Microwave again for 15 - 20 seconds and pour more Whey off. As you are gently squeezing the Whey out work it into a ball also.
Microwave again. Put back in the microwave for another 20 seconds. Add Salt. At this point if it's warm enough it should start to become pliable and s...
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...
You now have some Great Home Made Mozzarella Cheese.
Before I perfected this recipe I was getting 12-14 ounces of cheese. Lately I get about 16-18 ounces. It probably depends on how much you work it. Wra...
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Hi, I made this cheese today according to your recipe.. it turned out wonderful and shiny and oooey gooey good.. perfect. I did think the cheese was too hot when I was stretching it but when I put the thermometer in it was only 125 degrees.. perfect.. I will do this again, and again, and again..
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