From Ricki Carroll’s Home Cheese Making
- 1 ½ tsp. citric acid, dissolved in ¼ cup cool water
- 1 gallon whole milk
- ¼ rennet tablet, diluted in ¼ cup cool water
- ¼ tsp. lipase powder, diluted in ¼ cup cool water (optional)
- 1 tsp. cheese salt (optional)
- Slowly heat the milk in a stainless steel pot to 55 degrees F.
- While stirring, add the citric acid and lipase powder solutions to the milk and mix thoroughly.
- Heat the milk to 88 degrees F over medium-low heat.
- Gently stir in the diluted rennet with an up-and-down motion for 30 seconds. Let the milk sit still while heating it to between 100 and 105 degrees F, about 5-8 minutes.
- When the curds pull away from the sides of the pot, turn off the heat.
- Scoop out the curds with a slotted spoon and put into a 2-quart microwavable bowl.
- Press the curds gently with your hands, pouring off as much whey as possible.
- Microwave the curds on high for 1 minute; drain off all excess whey and gently fold the cheese over and over (as in kneading bread) with your hand or a spoon.
- Microwave two more times for 35 seconds each; add salt to taste after the second time.
- After each heating, knead again to distribute the heat.
- When the cheese is smooth and shiny, roll it into small balls and eat while warm.
- For storage, place the cheese balls in a bowl of ice water for half an hour to bring the inside temperature down rapidly.
I buy raw milk from area farmers and cheesemaking ingredients from Fermentables in North Little Rock. A gallon of milk yields about a pound of mozzarella and a cup of ricotta. They then turn into a wonderful veggie calzone.