MOZZARELLA CHEESE. 

Mozzarella cheese is one of the most popular types of cheese in the world, beloved for its mild, creamy flavour and versatility in cooking. It's commonly used in pizzas, pasta, salads, and sandwiches, but can also be enjoyed on its own as a snack. In this article, we'll explore the ingredients and procedure for making mozzarella cheese from scratch.

Ingredients:

- 1 gallon of whole milk

- 1 1/2 teaspoons of citric acid

- 1/4 teaspoon of liquid rennet

- 1/2 cup of non-chlorinated water

- 1 tablespoon of salt

Procedure:

1. Heat the milk: Pour the gallon of whole milk into a large pot and heat it over medium-low heat until it reaches 88°F. Stir it gently to ensure that the temperature is consistent throughout the pot.

2. Add the citric acid: In a small bowl, mix the citric acid with 1/4 cup of non-chlorinated water until it's fully dissolved. Pour the mixture into the pot of heated milk and stir gently for 30 seconds.

3. Add the rennet: In another small bowl, mix the liquid rennet with 1/4 cup of non-chlorinated water. Pour the mixture into the pot of heated milk and stir gently for 30 seconds.

4. Let the mixture sit: Cover the pot with a lid and let it sit undisturbed for 5-10 minutes. During this time, the milk will start to coagulate and form curds.

5. Cut the curds: Using a long knife, cut the curds into small pieces. Start by making vertical cuts, then horizontal cuts, and then diagonal cuts. This will create small, even curds.

6. Heat the curds: Place the pot back on the stove over low heat and slowly heat the curds to 105°F. Stir the curds gently to prevent them from clumping together.

7. Drain the whey: Once the curds have reached 105°F, use a slotted spoon to scoop them out of the pot and place them in a cheesecloth-lined colander. Allow the whey to drain out of the curds for 15-20 minutes.

8. Add salt: Once the whey has drained out of the curds, sprinkle them with 1 tablespoon of salt and mix gently.

9. Stretch the cheese: Microwave the curds on high for 1 minute. Using a pair of heat-resistant gloves, remove the curds from the microwave and fold them over onto themselves. Repeat this process 2-3 times until the cheese becomes stretchy and pliable.

10. Form the cheese: Once the cheese is stretchy, shape it into a ball or log. You can also tear it into smaller pieces if desired.

11. Cool the cheese: Place the cheese in a bowl of ice water for 15-20 minutes to cool and set.

Congratulations, you have now made your very own mozzarella cheese! Enjoy it on pizza, in a Caprese salad, or any other way you like.