How to make
The milk is poured into a steel pot.
The citric acid is dissolved in the water and added to the milk. Place it on moderate heat and heat to 90°F (30°C) to lump up. Using a food thermometer is important.
Add cheese yeast and mix very well.
The heating continues over a very moderate heat, by stirring at all times, until the mixture reaches 100°F (40°C) - it should be pleasantly warm, but not hot. The pot is removed from the heat and left for 15 minutes to separate the lumped up milk protein from the whey.
The resulting cottage cheese is strained into a bowl, covered with a cheesecloth and with the help of the cheesecloth squeezed out as much as possible. The resulting ball is placed in a pan with a non-stick coating and heated on a low heat or in a microwave on high power for 1 minute.
The separated liquid is squeezed out and the resulting dough is kneaded like bread. This way the characteristic mozzarella threads will appear. Optionally, now is the time to add salt. During kneading, the mixture will become firm and shiny and it should be kneaded when it is hot. Rubber gloves may be used.
The homemade cheese is divided into two balls and placed in a container of ice to set.
Once cooled, it is ready to eat within 4 to 5 days. Store it in the refrigerator in a tightly closed container.
The separated whey can be made into ricotta cheese, by slowly heating the whey, until the albumen is lumps up. Remove it from the heat, leave it to cool completely and strain it.
The homemade mozzarella cheese is very successful.
