Mozzarella

This was my second time making mozzarella.  My son is coming from Alaska and while in Alaska he learned to make his own homemade pizza (because they couldn't afford to buy it there).  So I thought, "what better pizza, but with homemade mozzarella".   I will take pictures of the pizza and the family enjoying and let you know how it tastes later!  Keep in mind for all you that are afraid to try anything out there, mozzarella only takes an hour to make.  You have to follow the process to the letter, but it is simple to make. 

Here are some pictures of today's mozzarella making!

2 Gallons of Organic Whole Milk and Stainless Steel Pot.  Citric Acid and Calcium Chloride added.  

 Bring the temp up to 88 degrees.  Stirring often.

 A good thermometer with remote probe is a MUST for cheese making.  Stir every 2 minutes to keep from burning.

 88 degrees add Rennet solution.  With an up and down stirring motion.

 This is what it starts to look like while waiting for new temperature of 105 degrees.  Don't forget to stir.

 Correct Temp!  Take mixture off the fire and let stand covered for 20 minutes.  No Peaking!

 This is what it looks like after 20 minutes.

I pour mine into a strainer capturing the whey into another pot.  (save the whey for ricotta cheese)

 Another action shot!

 Take the Mozzarella from the strainer to a bowl and microwave for 1 minute.

 Add cheese salt and knead like bread until well mixed.  Microwave for 1 minute.

 Kneading like bread until it resembles taffy.

Final product... Bowl full of Mozzarella in 1 hour.  Ready for the Pizza!

Check back later for pizza results and pictures!