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Fresh Mozzarella Like Guiseppe (Adapted from Ricki’s Cheesemaking Recipe)
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| 1 gallon of organic milk – the cheese will not work if you use ultra-pasteurized milk. It must be pasteurized at low temperatures or raw to make cheese. Cream-topped milk works great, and you can usually find it at your local farmers’ market. | |
| 1 1/2 teaspoons | citric acid |
| 1/4 tablet of vegetable rennet, crushed and dissolved in 1/4 cup of cold water cheese salt or sea salt Equipment: thermometer that starts at 80F | |
| 8 quart | stainless steel pot |
| large glass | bowl |
stainless steel slotted spoon
Warm the milk
Pour milk into a stainless steel pot, and put the burner on low. Stir in citric acid, and slowly heat the milk to 95F. Turn the heat off and pour in the dissolved rennet. Stir continuously for exactly 30 seconds. Let the milk sit completely still for three minutes. At this point, the curds will separate from the whey. Run a sharp knife through the curd horizontally and vertically into one inch cubes. Be sure to cut all the way to the bottom of the pot. It should look like squares of curds with whey floating in between. Using a slotted spoon, scoop the curds into a large glass bowl. Drain as much of the whey as you can from the bowl.
Form the cheese
Put the glass bowl in a microwave on high for one minute. Remove and drain more of the whey, pressing down on the cheese with your hands to remove as possible. Microwave again for 30 seconds, and again drain the whey. Use can use a double-boiler instead of a microwave if you want.
Start kneading the cheese until it comes together like dough. While you’re kneading, add a generous pinch of salt. If the cheese isn’t coming together, microwave again for 30 seconds, and again drain the whey. When you can form a ball, shape the cheese with your hands until the outside is smooth and shiny. Let the cheese sit in a bowl at room temperature until you’re ready to eat. Another trick to this cheese is the kneading process. Work the cheese as little as possible. Ricki suggests stretching the cheese before you shape it into a ball, but I often leave that step out to produce an ultra-creamy texture similar to mozzarella di bufala. It also improves the texture if you let the curds set for three minutes instead of five. It may take a few turns to get your cheese exactly how you like it, but I’m sure every batch will be tastier than the last. And the best part? It takes a half hour to make.
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