These are the ingredients and recipe I followed and I didn’t screw it up, so you can do it too!
Equipment (is that the right word? tools?)
Stainless steel pot
1 gallon unpasteurized milk
1/4 tablet vegetable rennet
2 tsp (divided) citric acid
1/2 cup (divided) unchlorinated water 1 tsp noniodized salt
1. Dissolve 1 tsp citric acid in 1/4 cup water. Crush 1/4 tablet rennet and dissolve in 1/4 cup water.
2. Pour milk into stainless steel pot and allow to warm to 50 deg.
3. Pour citric acid dissolved in water into the milk. Stir. Then add 1 tsp citric acid directly to milk. Stir.
4. Slowly warm milk on low heat to 90 deg. This should take 10-15 minutes.
5. Once the milk is warmed to 90 deg, turn heat off and add rennet. Stir milk in a vertical direction to mix rennet in.
6. Cover pot and do not disturb for 15-20 minutes (I had to exercise serious restraint here).
7. Check for a “clean break” of the curds. (Place a knife, spoon, finger into curds, nothing should stick to the object when you pull it out). If it isn’t a clean break, allow to set for another 10-15 minutes.
8. Once you have a clean break, cut the curds into 1/2″ cubes like a checkerboard. Alow to sit undisturbed for 5-10 min.
9. Heat curds to 105 deg, stirring occasionally. At 105 deg, the curds should start congealing and clumping together.
10. Turn off heat and remove curds from the whey with a slotted spoon into a strainer/colander. Continue to spoon curds until all of it is in the strainer.
11. Squeeze curds with your hands to remove as much of the whey as possible.
12. Place curds into a microwave-safe bowl and microwave for 30-45 sec. The curds will be warm, continue to squeeze the whey out of the cheese.
13. Place in microwave again for 30 seconds, again squeezing the whey out of the curds. Continue to place in microwave and reheat until no whey can be expelled (this took one more time for me).
14. Add non-iodized salt and knead together.
15. The curds will be very pliable and can be kneaded. Knead into a ball and ta-dah! You have made fresh, mozzarella cheese. Allow to cool to room temperature, or eat it warm. Whatever isn’t eaten (is that even possible?), wrap in an air-tight container (i.e. saran wrap) and store in the fridge. I have no idea how long it will keep. I tried to research that answer and couldn’t find a definitive one. I’m guessing a week to week-and-a-half. But you can shred and freeze it too.