How to make mozzarella cheese at home

Store bought cheese is made using culture and rennet . culture is bought from supply stores to brakedown the milk and make lactic acid which then aggrutinate milk. It is  a bacteria normaly found in the human stomac grown and sold by laboratories. Rennet is an enzyme  comes from newborn cow stomach. It is used to cuddle milk.

In a home set up it would be very hard to find culture or rennet .for this recipe , u will need vinegar or lemon juice.

Ingredients

½ gallon milk (pasteurized is okay,ultra-pasteurized willnot work.)

¼ cup white vinegar or 50-50 diluted lemon juice.

1 teaspoon salt.

Choice crushed or powderd  herbs.

Steps

Gather ingredients.

In alarge pot,bring the milk to a slow boil.keep heat at medium-low,too high and the milk will scorch.

Turn it off at 190F,or when small foamy bubblels begin to form.

Add the vinegar and stir the milk. Curds will begin to form immediately.

Let the milk sit for 15 minutes.

After letting it sit add any flavorings.

Place a colander or large sieve over a large bowl or pot. Prapedampened cheese cloth or towel over the colander.pour the curds into the cheesecloth . the liquid(whey ) will drain and be collected in the bowland curds caught by the cloth.

Lift the cloth up and wrap it around the curds , twisting and squeezing to remove as much moisture as possible.

After squeezing out the moisture , the curds for mozzarella cheeses will be dry and crumbly.

Add salt and stir it in .

To form its shape , keep it wrapped in the cloth place a cut container of your choice . place it on a plate place the lid upsid down and place a weight.

Refrigerate and remove from the mold

Serve with crackers and enjoy.