Making Fresh Mozzarella

Fresh Mozzarella by way of using citric acid to acidify the milk compared to using
a lactic starter culture is faster and also produces nice results. Though, one must use quality milk, milk that hasn’t been processed to damage it or overheat it through over pasteurization. Your results may vary based on the milk you are using. Check out realmilk.com for local suppliers of milk. Or try your local store bought milk. Try to use NON homogenized milk. Or, use a combination of one part heavy cream to 10 parts skim, 1 or 2% milk. Test a gallon or less of milk before moving on to larger batches. Use calcium chloride when using milk which is not fresh from the farm and has not been homogenized. The acidity of the milk once the citric acid is introduced into the milk should create a pH of 5.2-5.6. You will want to test this pH right before rennet is added to set the milk. Use either plastic pH strips or a good pH meter (I like the Hanna pHep 4 available on my site). But don’t fret if you don’t have one. Following this recipe and using milk that has not been overly processed or high temperature pasteurization, you’ll do fine. If the acidity is too low, the curds will not stretch later on in the process. If the acidity is too high, the curds will become grainy and fall apart when attempting to stretch them into mozzarella. If you do not have a pH meter, you can still make great soft or firm mozzarella if you follow the steps carefully. The following recipe is for one gallon (3.78 liters) of milk. Follow the usage rates for any ingredient you place into the milk listed on the ingredient, not in any recipe. Procedure: Dissolve 1.5 tsp(7.3ml) of citric acid into a ¼ cup(59ml) of clean warmed water. Pour this mixture into the milk and slowly warm the milk to a temperature not lower or higher than 86-88f (30-31c). You will want to maintain this temperature until the curds are cut. You may want to add a little Mild Lipase Powder to add extra flavor to the Mozz. Add the Lipase(dissolved in a small amount of warm water) at the time you add the citric acid. Allowing the dissolved Lipase to sit for 15 minutes will help activate it, thus producing more flavor in your cheese. Add the calcium chloride if using pasteurized and/or homogenized milk. Add the rennet(liquid or tablet should be first diluted into a small amount of cool water). Stir for only 3 gentle strokes across your pot or pan. Cover and leave to rest for 30-60 minutes or until the milk is set and you have a clean break(when a knife or spoon is placed into the gel(curd mass), a clean wall is produced, much like what a soft Tofu would look like when cut...... 
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