Our dairy cow, June, produces more milk than our family of 9 can drink. One of my favorite ways to use it all up is with homemade mozzarella cheese. It takes 30 minutes and is very easy for beginners. I like to make a protein rich soup with the resulting whey. Though you can make the cheese with whole milk, I prefer to first take the cream off and make grass-fed raw butter!
Here is the recipe I used
1 1/2 teaspoons citric acid dissolved in a little water
1/4 teaspoon animal rennet dissolved in a little water
1 gallon milk
1. Add the citric acid/water mixture to a large pot. Add the milk to the pot. Heat to 100 degrees.
2. Remove from the heat.
3. Add the animal rennet/water mixture. Incorporate throughout, making sure to get it all the way to the bottom of the pot but not agitating it too much.
4. Still the milk, and add a lid. Allow it to sit for ten minutes.
5. Cut the curds.
6. Strain off the whey.
7. Press out any excess whey.
8. Add the cheese back to hot water and stretch it. (You could also heat it up in a microwave.)
9. Stretch it a few more times and add salt to taste.
Enjoy!
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