Mozzarella Cheese
 
1-1/4 cup  of vinegar
2-1/2 gal.  of cold milk
3/4 tsp  of liquid rennet
  water
  ice
 
 
add 1+1/4 cups of vinegar to 2+1/2 gallons of cold milk. mix well. slowly 
heat milk to 88 degrees f. add 3/4 teaspoon of liquid rennet stirring in 
while adding. let set at 88 degrees f for 15 minutes or until curd has 
formed. cut curds into 1/2 inch cubes. let set at 88 degrees f for another 
15 minutes. heat curds and whey up to 98 to 100 degrees f very slowly over 
a period of about 20 minutes. stir gently a few times to keep curds from 
matting together. let set for 10 minutes. drain off whey through cheese 
cloth set in a colander. hang curds to drain for 1 hour. heat a large pot 
of water to 170 degrees f. cut curds into 1/2 inch cubes. put a handful 
of curds into a clean bowl that can withstand the heat and cover with the 
hot water. knead curds with 2 wooden spoons. as water gets milky, replace 
with new. as water cools, curds can be kneaded with hands. continue 
kneading and stretching cheese until it is elastic and shiny. form cheese 
into balls, sealing any cracks. drop into a bowl filled with ice water 
brine solution and leave in solution for an hour. remove from water, pat 
dry and refrigerate or freeze until ready to use. 
 
 
 
-- 
(ID: 7738) Mirror: rec.food.recipes: Mon, May 10, 2004


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