Step 1: Tools + Ingredients
A 5 quart or larger stove-safe pot
Stirrer (stainless/silicone preferred)
A thermometer with an 80-150°F range
long knife (doesn't need to be sharp, just long, ~ 8" works great)
liquid measuring cup
sieve - yours doesn't need a handle
thick rubbery gloves. I use "True Blues," though silicone oven mitts work also. You'll be handling 135°F cheese with these, so don't use the thin kitchen sink kind unless you want a scalding
1 gallon milk - it *cannot* be ultra-pasturized. I use organic whole milk, regularly pasturized. Check the carton for the label.
Citric acid - available at cheese-making supply shops, or check your local bulk or refrigerator section of a Co-op or similar store
Rennet - available at cheese-making supply shops, or check with a local vegetarian-friendly store
Chlorine-free water (set yours out a day ahead if you plan to use plain tap water to let the chlorine evaporate)
For the "zombie" part:
angel hair pasta
wine (not necessary, but makes a tasty addition to the sauce)
Step 2: Begin the mozzarella
Dissolve 1 1/2 teaspoon citric acid in 1 cup water
Pour the gallon of milk into the pot, and add the citric acid water while stirring. Continue to stir while heating the mixture to 90°F
Take off the heat, add the dissolved rennet, and stir vigorously for 30 seconds. Cover and let sit for 5 minutes.
Cut the curds in about 1" strips, then cut cross-wise and again at an angle. Your goal is to get 1" chunks of cheese. Don't worry if it doesn't work - mozzarella is very forgiving.
Heat while stirring to 105°F, then take off heat and continue to stir for 3-5 minutes longer.