Peter's Mozzarella Cheese
Two gallons whole milk (more cream makes the cheese whiter and more moist)
3 Tsp. citric acid (dissolved in 1 cup water)
3/16 Tsp. Lipase powder (dissolved in 1/4 cup water and let sit for at least 10 min.)
23 drops vegetable rennet (dissolved in 1/4 cup water)
1 1/2 - 2 Tsp. salt (cheese salt is preferred but kosher salt or sea salt works too)
1. Measure out 3/16 tsp. lipase powder and stir into 1/4 cup water (there is no 3/16 measure, but a heaping 1/8 or a little less than a 1/4 is close). Do this first so it can sit while the milk is warming.
2. If using cold milk, warm with low heat on stove. When temperature of milk is 55 degrees F, stir in dissolved citric acid and dissolved lipase.
3. Turn heat to medium or a bit higher. Add diluted rennet when milk reaches 90 degrees. Stir just enough to mix rennet into milk. Let sit without stirring until temperature reads 100-105 in center of curds. Thermometer may not read correct temperature when placed near edge of pot.
4. When curds are hot enough (100-105) take pot off stove and let sit until curds begin to pull away from sides of pot and whey is clear.
5. Gently scoop curds out of whey with a ladle and/or slotted spoon into colander. Do not dump as this will damage the curds and make the cheese tougher. Save the whey by setting a large bowl underneath the colander.
6. Remove whey from curds with your hand by pressing and folding. If you intend to to another batch, wash the dishes and start it now. You can leave the lump of cheese in a bowl out of the way until both are ready to dunk.
7. To dunk, take reserved whey and put back into large pot. Heat on high to 180 degrees stirring frequently to avoid burning the bottom.
8. When whey is 180 degrees, set cheese lump into hot whey and leave for 1 minute. Take out of whey and turn inside out with your hands.
9. Set in whey for 35 seconds. Take out and turn inside out, kneading the cheese to get the hot outside turned inside out to allow the uniform heat throughout the cheese. Set the cheese in again for 35 seconds (this time it will be very hot so expect your hands to get red!).
10. As the cheese is soft and workable, add the salt and knead into cheese evenly. A final 10 second dip will smoothen out the cheese so you can form it into a ball and package or you can eat it while warm. Wrap cheese in wax paper and set in refrigerator until cool, but not too long or the wax paper will stick to the cheese. After wax paper is removed, place in plastic bag to keep fresh.