Mozzarella Cheese

Directions

Mise En Place-- Get all ingredients measured out and ready to be poured into your mixture and your pot and stove ready for heating.
Mixing -- Pour the citric acid into the pot of milk and mix quickly.
Heating -- Pour your milk/acid into a pot and use a convection stove top to heat the milk. You want the milk to reach 90 F, and you will see it start to curdle. Once the temperature hits 90 F and you don't see set curdles, then keep the heat low until you reach 100F. Once it reaches temp, add in your liquid rennet and stir for 30 seconds.
Cover -- Once rennet and milk are mixed, cover the mixture and leave undisturbed for 45 to 60 minuets (checking every 10 - 20 minuets for curd formation). If the curd is too fluid, keep it covered for an additional 5 minuets until curds are solid.
Cutting Curds-- Once curds are set up, run a knife or offset spatula through curds in a checkerboard fashion.
Draining -- Once curds are set, grab your strainer or chinois, scoop the curds and place them inside the strainer to drain.
Heating -- Once drained, add your curds to a microwave safe bowl and add your salt. Heat your curds for one minuet, allowing the curds to firm up more. The whey should be set up and squishy with additional whey at the bottom.
Stirring -- Once it's heated, place the curds onto a strainer, draining all whey possible. With a wooden spoon, stir vigorously allowing the curds to coagulate. Once the curds are cooled enough to touch, massage together with your hands.
Heating -- Heat up your cheese for an additional 30 second to keep kneading it together, draining off the excess whey when present.
Kneading -- When the cheese is out of the microwave, keep kneading until you have a smooth and shiny ball of cheese. (It should be shiny and stretchy just like the cheese usually is)
Placement -- Once you are satisfied with the texture and appearance, place in the excess whey are an ice bath
Enjoy !