#dairy

Quick fresh mozzarella cheese making. Ingredients: 1 gallon whole milk (not ultra-pasteurized), 1.5 tsp citric acid, 1/4 rennet tablet, salt. Steps: 1. Dissolve citric acid in milk, heat to 90°F. 2. Add rennet, heat to 105°F without stirring. 3. Cut curds in 1-inch grid. 4. Heat to 105-110°F. 5. Drain whey, microwave curds 1 minute. 6. Stretch like taffy, fold in salt. 7. Form balls, store in salted whey. Explain coagulation, curd formation, and proper stretching temperature for smooth texture.