Tired of paying north of $7-$10/lb for fresh mozzarella from the grocer? Then this process is not for you as it requires ingredients that cost nearly as much and involves an investment of time and energy that make no economic sense. HOWEVER, if you want to see how cheese is made, have a great weekend project, and take home bragging rights making homemade pizza with your own cheese, this is your ticket.
Really, cheese-making is not terribly difficult, but it is chemistry more than it is cooking, and thus ingredients, measurements, and time matter. This video shows how we make nearly one pound of cheese (from a gallon of milk) using rennet, citric acid that we found on the internet, and milk we purchased from Whole Foods.
A special note about milk for this recipe. For the recipe to be successful and have solid curd formation, the milk must be NON-HOMOGENIZED. Most of the commercially available milk is homogenized, which is why one must find a supplier, such as Whole Foods, that has a supply of this rare commodity. And use WHOLE milk. That is what is available anyway at my Whole Foods, but if you are spending all that time to make mozz, why would you then try to save a few calories at the expense of body and flavor??
And get a good instant-read thermometer.
Here's the video:
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