One gallon of whole milk, preferably as fresh as possible.
one and a half tablespoons of orange juice
1 and 1/4 teaspoons of rennet liquid
One teaspoon of kosher salt, or more or less according to desire
One and a half cups of water
Methods for Making Mozzarella Cheese
Now that we know what to do, let’s get started:
The milk should be prepared by first dissolving the citric acid in half a cup of water and then adding it to the milk in a big saucepan. Bring the milk to a temperature of 90°F, or 32°C, while stirring gently over medium heat.
Pour in the Rennet: In a separate measuring cup, dissolve the liquid rennet in the remaining half cup of water. Then, pour it into the milk. After a gentle 30 second stirring, set aside the milk for 5 minutes to cool. The curdling of the milk will become apparent to you.
The curd should be sliced into cubes in a grid pattern using a knife once the milk has set.
Get the curd ready: Gently stir the curds as they are heated to 105°F, or 40°C. As the curds begin to thicken and separate from the whey, you will see this process.
Form the Mozzarella:
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