Homemade Mozzarella Cheese

This batch was made with dill added for a little twist on the taste. The dill may be omitted and just add the kosher salt for regular cheese. 

1 cup filtered water with 1½ teaspoons of citric acid dissolved and ¼ cup filtered water with two tablets of Junket Rennet dissolved.

1 gallon of milk with citric acid mixture stirred in, in a non-reactive pot. This is a ceramic coated cast iron pot.

Heat on medium heat, stirring constantly until 90° then remove from heat and stir in rennet for 30 seconds. Cover pot and let sit for 10 minutes until it resembles soft tofu.

Cut the curd into even squares with an offset spatula.

Return the pot to medium heat.

Slowly and gently stir as you bring temp up to 105°F.

The curds begin to clump together and separate further from the whey. Remove from heat at 105°F and stir for 5 more minutes.

Remove curds from whey with a slotted spoon or pour through a strainer over a large pot. 

Pour curds into microwave safe bowl and heat for 1 minute on high. Pour off whey. Continue heating in 30 second intervals and pouring off the whey until 135°F.

1 teaspoon Smoked Kosher Salt and 1 teaspoon dill. Add to curds once they are 135°F and mix in stretching top into bottom of cheese. Cheese will turn shiny and smooth once it binds together. Do not over work cheese.

This batch was put into a small loaf pan lined with plastic food wrap to make a block of cheese.

Wrap cheese completely and chill until ready to use.