Heat the milk slowly to 90°F. As you approach 90°F, you may notice your milk beginning to curdle slightly due to acidity and temp.
Note: If you're having problems with milk forming a proper curd, you may need to increase this temp to 95°F or even 104F.
At 90°F, remove the pot from the burner and slowly add your White Vinegar or Citric Acid to the milk. Stir in a top to bottom motion for approx. 30 seconds, then stop.
Cover the pot and leave undisturbed for 5 minutes (
Check the curd after 5 minutes, it should look like custard, with a clear separation between the curds and whey. If the curd is too soft or the whey is milky, let it set longer, up to 30 more minutes.
With a slotted spoon, scoop curds into a colander or microwave safe bowl (if the curd is too soft at this point, let it sit for another minute or so).
Once transferred, press the curd gently with your hand, pouring off as much whey as possible. If desired, you can reserve the whey to use later in baking or as a soup stock.
If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute.
If desired, add 1 tsp of salt to the curds for added flavor.
You will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point).
Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid in more whey drain off and ensure even heating of the curds. Drain off all of the whey as you go.
Now the fun begins, knead quickly now as you would bread dough. Remove curd from bowl and continue kneading until it is smooth and shiny. Return it to the microwave if needed (if it begins to cool before it's ready to stretch). Add salt near the finish. At this point, if hot enough, the cheese should be soft and pliable enough to stretch, and stretch, and stretch some more (like taffy). This is what makes it Mozzarella
We hope you have as much fun with this as we do.
Now knead your cheese back into a big ball until it is smooth and shiny
Your Mozzarella is ready as soon as it's cool enough to eat. To cool quickly place it in a bowl of ice water and refrigerate. When cold you can wrap in plastic wrap and it will last for several days, but is best when eaten fresh.
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