---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MOZZARELLA CHEESE
 Categories: Dairy
      Yield: 20 servings
 
           -Karen Visocky DDVD62B.
      4 ga Whole milk
  5 1/2 ts Citric acid
      1 c  Cool water
      1 ts Liquid rennet
    1/4 c  -Cool water
 
  MOZZARELLA CHEESE:  This recipe is for a no
  incubating, nopressing, and no curing Quick Mozzarella
  that freezes well,melts with the appropriate stringy,
  chewey texture and is good used just for slicing and
  eating, too.
   1. Heat 4 gallons of milk to 88 degrees F. (use a
  large stainless or enameled kettle)
   2. Add 5 1/2 tea. citric acid dissolved in 1 c. cool
  water. (Citric acid can be found in the 'canning
  supply'section of the grocery; it is used to increase
  acidity in tomatoes)
   3. Stir for 3 mins.
   4. Add 1 tea. liquid rennet diluted in 1/4 c. cool
  water. (Rennet is available in specialty shops and
  where wine making supplies are sold.) Stir in quickly
  as it sets in only 15 seconds.
   5. Let set 10 mins., then cut curd into 1/2" cubes.
  (Cut from top of pan and then at an angle from 2 or 3
  sides of the pan)
   6. Let set for 10 mins.
   7. Heat slowly to 105 degrees, stirring, then turn
  off the heat and stir slowly, for 10 more mins.
  (Heating to 105 deg. will take about 15 mins.)
   8. Pour into a colander (can be lined with a layer of
  cheese cloth) and let drain for 5 mins.
   9. Remove to counter top and cut into 1" strips
   10. Drop into one gallon of 170 degree water.
   11. Stir, stretch, beat and pummel for 10 mins.
  Cheese will become smooth and silky.
   12. Remove from water and knead as bread dough to
  remove any excess water and whey. Shape into a loaf.
   13. Cover with very cold water until firm.
   14. Soak in brine for 2 days. Make brine by
  dissolving 1/4 C salt in 2 C water. Make additional
  brine as needed to just cover cheese in a covered
  container and put into refrigerator.
   15. After cheese has set in brine for 2 days, drain
  off the brine, dry and wrap for storage in the
  refrigerator.
   16. EAT! If you wish to make String Cheese of this
  'R', when you get to step 12, after kneading, do not
  shape into loaf, but put the cheese into another
  gallon of 170 deg. water and stretch and fold the
  cheese. After folding and stretching several times,
  stretch the cheese out to about 3' in length and fold
  together once. Twist together tightly, fold and twist
  again,then fold and twist once more until you cannot
  twist it tighter. (Cont.) This is the "braiding" that
  forms the strings. Soak in the brine for 2 - 3 days,
  then remove from brine, dry and pull apart into large
  strings to serve or wrap tightly to store. A dairy
  thermometer is the most accurate for cheesemaking and
  floats to keep a constant check on the temp. From
  Karen Visocky DDVD62B.
 
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