How to make mozzarella cheese at home -with yoyomax12

I am going to suggest that before you start making cheese that you do a little research and watch a few youtube videos on how to make it. You will get lots of extra tips and a better idea of what the stages look like. These are videos that I found very useful.

http://www.thekitchn.com/how-to-make-...
   • How to make Fresh Mozzarella Cheese r...  
   • How To Make Mozzarella Cheese ~ Homem...  

1 gallon (3.8 liters) of whole milk (you can use 2% milk, but not UHT milk)
1/2 tsp liquid rennet (or 1/2 tablet)
1 1/2 cups water (non-chlorinated) divided
1 1/2 tsp citric acid
1 tsp salt
You need an instant read thermometer.

If you are Canadian and have the 4 litre milk bags, just pour all 3 of the bags into the pot the extra 200ml will make no difference.
Take your milk and put it into a large pot. I use a standard sized dutch oven, the pot is very full, but it works fine.

Dissolve the citric acid into one cup of water.
I use water that has been filtered in my Brita pitcher in the fridge.
Pour the dissolved citric acid and water into the milk in the pot.

Stir gently and turn on the heat to medium high.
Stir gently and heat until milk/citric acid mixture reaches 90F
Remove pot from heat.

Stir together the 1/2 cup water and the rennet.
Pour the rennet/water solution into the milk.
Stir gently for 30 seconds.

Cover pot and allow to rest undisturbed for 15 minutes.
Check the pot and the white curd should have risen to the top and should feel like soft tofu or like a firm custard. You will have white curd and a lot of yellow liquid called whey.
If it isn't at that stage, allow it to rest for another 5 minutes.
I've never had any batches that failed to separate during that time.

Take a sharp knife or a large offset spatula and cut the curd in a grid pattern.
Put the pot back on medium heat and gently swirl the curd in the pot.
Heat the curd until it reaches 105F, gently swirling as it heats.
After you reach the right temperature, remove the pot from the heat
and allow to rest for 10 minutes, gently swirling curd a few times.

Using a slotted spoon, scoop out the curd into a large microwave safe bowl.
Drain out as much whey (liquid) as you can. Some people transfer the curd to a colander to drain off the whey at this point, just use a colander that has small holes.
Heat the curd in the microwave on high for 1 minute.
Knead the curd gently to squeeze out as much whey as possible.
Drain the whey.
Put the curd back into the microwave and heat for 30 seconds.
Knead gently and squeeze out excess whey.
Check temperature. Your curds need to reach the temperature of 135F.
Put back into the microwave and heat for an additional 20 seconds.
When you see the temperature beginning to get close to 135F, sprinkle with 1/2 to 1 tsp salt (I like my mozza salty, so I use 1 tsp)
Knead the salt in.
Check temperature.
Microwave for an additional 10 seconds, check temperature.
As you are heating and kneading, you will see the texture change.
It will become, smooth, elastic and shiny and it will start to firm up.
The more you work it, the firmer the cheese will be.
Once the cheese is firmer, shiny, elastic and stretchy form it into log or ball shapes.
Plunge into ice water for 15 minutes to cool and firm it up.
Drain, pat dry and store covered in the refrigerator.
This makes about one pound of cheese.

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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :) http://bit.ly/1TClroH