There's nothing that compares with fresh homemade Mozzarella Cheese! You can have the stretchiest mozzarella cheese ready for pizzas and more in about 30 minutes with this recipe!
1gallonwhole milk (4 litres), raw or pasteurized, NOT ultra-pasteurized
1 1/2teaspooncitric acid,dissolved in 1/4 c cool water (Find it at the grocery store or online here
1/4teaspoonliquid rennet,300 IMU strength. This is a strong rennet, bought here. Check your bottle of rennet for what the rate of use is per gallon and go with that if it is different than this.
Heat milk on medium heat to 55F.
Add citric acid stirring in up and down motions.
Heat milk to 88F. Add rennet stirring in same way.
Heat to 100F. Turn off heat and move pot off heat.
Allow it to sit for 5 minutes, then scoop the curds out into a strainer overtop of a bowl or pot to catch the whey. Divide into baseball sized chunks.
Meanwhile, heat up 4 litres of whey with 1/3 cup salt until its stinking hot but not boiling then take off heat.
Drop 2 balls of mozzarella into the hot whey and let them sit 30 seconds. This next part is going to be more about feel vs time. Scoop a ball out with a spoon and to do a bit of a reverse bread knead holding the cheese in your gloved hands. The outside will be shiny and the inside will still be curds.
When it won't stretch, put it back into the hot whey for 30-60 seconds. Bounce back and forth between the two balls.
When all of the ball is no longer curds, you're going to stretch it! Pull the cheese as far as you can until it starts to break, then fold it in half and stretch again until it starts to break. Then roll it back up into a ball, pop back into the whey. You want a few good stretches like this from each ball, the cheese should be glossy and smooth.
Drop the finished ball into a bowl of ice water or put in the fridge. Ice water will make it keep its shape.
Homemade Mozzarella Cheese keeps in the fridge for a few days, or throw it into the freezer. You can freeze it as a ball or you can shred it and freeze that way.