Microwave Mozzarella
List of Ingredients
To 1 gallon of milk add 2 teaspoons of citric acid. Raise temperature to 88-90°.
Add 1 tsp liquid veal rennet dissolved in 1/4 cup water. Add 1/4 teaspoon lipase powder if you want a stronger cheese.
After milk has properly clotted (takes 2-3 minutes), let curds rest for 15-20 minutes and strain in muslin-type cheesecloth.
Put curds into a microwave-safe dish and microwave on high for 59 seconds, then mash curds with a fork and put back into microwave for 15-20 seconds. Add 1 tbsp flaked salt to the mixture and begin to knead (just like bread). When mixture cools, after a minute or two, put back into the microwave for another 15-20 seconds and knead again. Back into the microwave and knead again - watch your hands - begin to stretch the curds. You can do this about four or five times, and by the end of those four or five times you should have a taffy-like consistency when the cheese is warmed; you should be able to pick it up and stretch it more than a foot. It will be glossy - when that happens and if little blisters appear as you put it into a mass (ball), it's done. What you are looking for is a smooth shiny consistency that "gets there" by the heating and stretching.
Then, when you are satisfied with the shape you have (usually just a ball), drop it in iced water for several minutes to cool it. Wrap in plastic and store in the fridge.
Recipe
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