Read the Edible DIY story, Making Cheese: Kitchen Magic with Curds and Whey by Tami Parr. To find out where to purchase special ingredients and supplies as called for in this recipe, go here.

1 gallon whole cow milk (avoid ultra-pasteurized)
1 1/2 tsp citric acid
1/4 tsp liquid rennet
Cheese salt

Combine Ingredients
1. Combine rennet and 1/4 cup water in a small bowl and set aside. In another bowl, dissolve citric acid powder in 1/2 cup water and stir until dissolved. Pour citric acid into a very large pot. Add milk, stir, and heat moderately. Small clots starting to form and float in the milk is normal.

2. Using a cooking thermometer, remove pot from heat when the milk reaches 88 degrees. Add rennet and stir for 30 seconds, then allow to set undisturbed for 6-8 minutes. The process is complete when the liquid milk has transformed into a semi-firm custard consistency.

3. While still in the pot, cut the curd gently with a knife. Drawing the knife through the curd from top to bottom and from side to side, you’ll end up with a checkerboard pattern in the surface of the curd. The liquid whey should be clear and slightly yellowish.

Drain, Heat and Knead
4. Scoop out the curd and put into a colander. Curds will be soft but should hold their shape. Drain curds briefly while gently pressing. Pour off pooling whey.

5. If you have a microwave, microwave curds on high for 1 minute. Drain off excess whey, then knead the curd the same way you would bread. Heat for 30 seconds, drain, and knead again. Repeat this process at least 3 times. Note that the cheese curd will become very warm, so you may want to wear rubber gloves. Incorporate salt in small amounts as you knead (not more than a teaspoon).

6. If you don’t have a microwave, heat a pot of water to near boiling—about 180 degrees. Dip the curd in the hot water for several seconds, remove, and knead. It’s helpful to divide the curd into several segments. Repeat the process about 3 times. Incorporate salt to taste.

Stretch!
7. As you knead, the mozzarella will gradually become smooth and pliable, much like bread dough. When the curd stretches effortlessly like salt water taffy, shape the cheese in any manner you like (balls of any size, one large ball, or strands).

8. Cool in ice water. Once cool, it’s ready to eat!

Makes about 3/4 pound

Adapted from Ricki Carroll, Author of Home Cheese Making

Photo on right by Leah Harb

Photos above by Tami Parr. Tami is the author of Pacific Northwest Cheese Project, an online chronicle of all things artisan cheese.

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