Cheese #2, 30-minute mozzarella. This weekend, I upped the stakes on cheese making and chose to make one that uses rennet. Anything that requires aging is out, since I am not likely to see 55F for some time yet. The more complicated ("authentic") mozzarella recipe was also out since I don't have a way to test pH. The ingredients are simple: 1 gallon of milk (not ultra pasturized: it doesn't work), citric acid, rennet, and salt.
Cutting the curd:
Curds and whey: Look out for spiders!
Take the whey a form some balls with it:
These are then bathed in hot, salted whey, then kneaded in between dunks:
Does it feel like mozzarella yet?
All done! About 2 1/2 cups of mozzarella.
It would probably come out with better results with raw milk. To be really authentic, next time I should use raw water buffalo milk. Does anyone know of a milking water buffalo around?