MAKING MOZZERELLA CHEESE TO DIE FOR

  Well ask yourself , am I ready to make cheese? It`s so simple and fast , if you like to try new things and like to cook then this venture is for you!!!!

I like to start off by saying that I `ve tried everything that I`m writing about .Im a do-your-self-er so if you have an questions about household DIY or anything else we can put or heads together and figure it out.

With that said lets get started on what we need:

• A nice big pot to hold a gallon of milk (Stainless steel )
• a gallon of whole milk
• vegetarian rennet tablet
• food thermometer
• couple of measuring cups
• long knife
• colander
• cheese cloth
• 1 1/2 teaspoon citric acid or lemon juice
• salt

     The first thing you want to do is dissolve the rennet in a third cup of water.

    Pour the milk into the pot and we are ready to get started . Its probably a safe bet that you never thought you`d  be making your own cheese.

  Heat the milk on medium low to 90 degrees , heat it slowly and stir in the citric acid . The citric acid is suppose to give the cheese a stretchy texture that is important to mozzarella.When the cheese hits 90 degrees turn off the heat and add the rennet. Don't touch for about a half an hour until the texture is like custard.Cut the curd into 1 inch squares.Put the cheese cloth in you colander , place it over a large bowl , and pour in the curds and whey.Clothes the top of the cheese cloth and twist it to remove some more whey. I only do this a little bit,because i think moist cheese is easier to work with.Pour the whey back in the pot and heat to 170 degrees.Take some curd and put it in a ball in your slotted spoon.Dip in in the hot whey. What your basically doing is melting the curd. Some people use a microwave, but i prefer this method.

    When you pull the curd out of the whey make sure its stretchy, Careful its going to be hot.If it isn`t stretchy ,  simply dip it into the whey longer.You also might want to where a couple pairs of plastic gloves so you don't get burnt.When the curd comes out stretchy,take it and roll it over on to its self ,kind of push the outside into the center of the backside.keep folding it till its shiny. Give it a healthy dose of salt , and there you go fresh mozzarella ,simple.

JUST REMEMBER IT`S YOUR KITCHEN DON`T BE SCARED TO USE IT!