mozzarella cheese
1 1/2 teaspoons citric acid 6 tablespoons lukewarm water 5 quarts skim milk 1/4 rennet tablet 6 tablespoons coarse kosher salt 16 cups water 8 cups cold water 4 i...
Ingredients
- 11/2 teaspoons citric acid
- 6tablespoonlukewarm water
- 5quarts skim milk
- 1/4rennet tablet
- 6tablespooncoarse kosher salt
- 16cupwater
- 8cupcold water
- 4ice cubes
Directions
- 1
Mozzarella Cheese 1 1/2 teaspoons citric acid 6 tablespoons lukewarm water 5 quarts skim milk 1/4 rennet tablet 6 tablespoons coarse kosher
- 2
Pour the milk into a large enamel stockpot
- 3
Add dissolved citric acid, stirring for 1 minute with the spoon to distribute well
- 4
Heat to 88 degrees F (using a candy thermometer) over medium heat
- 5
Dissolve rennet in remaining 2 tablespoons lukewarm water, crushing the tablet and stirring with the stainless steel spoon
- 6
When the milk mixture reaches 88 degrees F, remove from heat and stir in dissolved rennet
- 7
Cover the pot and set it aside for 20 to 25 minutes, until the milk has coagulated into a thick, custard-like mixture
- 8
Using a long knife, cut the milk into approximately 1/2-inch curds (cut through, but do not break up)