Ingredients

¾ tsp liquid rennet
2 gallons milk
3 tsp citric acid
¾ cup cool water

    * Step I

In ½ cup cool water dissolve the citric acid. Transfer the milk to a thick bottom vessel and add the dissolved citric acid. Heat the milk stirring continuously and when it starts boiling add the liquid rennet mixed with ¼ cup water. Simmer the flame and stir the milk for couple of minutes and remove from the flame. Do not disturb the milk for 15 minutes or till the curd is formed.

    * Step II

This step is called cutting and cooking the curd. Once the milk is curdled using a stainless steel knife cut the curd into small chunks. Put this pot into a basin filled with water. Transfer the basin to a stove and heat the curd to 100 degrees while continuously stirring for 15 minutes. If there are any large chunks of curd, gently cut it. Simmer the flame of the stove and stir the curd for 20 minutes.

    * Step III

This step is called draining the curd. Line a wide-mouthed vessel with a muslin cloth. Transfer the curd and whey into this muslin cloth and wait till most of the whey drains into the vessel beneath. After 10 minutes tie the cheesecloth and hang it above the kitchen sink. The whey has to be drained off completely.

Once the dripping stops cut the mass of curd into strips. Put one-quarter of the curd strips in a microwave container and heat it until the strips start to melt and become sticky. Remove the cheese from the microwave. Wear rubber gloves and knead the cheese to make it into a smooth and shiny ball. Drop this cheese ball into salted ice water.

Repeat the same process for the remaining curd strips. You can eat the cheese once it cools down. Refrigerate the cheese in an airtight container. It remains fresh for couple of days. Fresh mozzarella cheese if tasty and easy to make.

One of the versatile cheeses that could be easily made at home is mozzarella. It tastes awesome when you sprinkle lavish quantity of homemade fresh mozzarella cheese. Homemade mozzarella cheese is easy to refrigerate and melts readily on heating.

By Maya Pillai : Buzzle.com