Homemade Mozzarella

30 minute Mozzarella
1+1/2 tsp citric acid dissolved in 1/2 c cool water
1 gallon pasteurized whole milk
1/4 tsp liquid rennet diluted in 1/4 c cool unchlorinated water (don't use tap water)
1 tsp cheese salt (kosher salt works fine)

1. Pour the milk into a large, heavy-bottomed pan and set on the stove at low to medium heat.
2. Stirring constantly, add the citric acid to the milk and continue to heat the milk to 90F.
3. Remove the pan from the heat momentarily and add the diluted rennet, stirring in an up-and-down motion.
4. Return the pan to the heat and heat the milk to 105F (if you are using a waterbath to stretch the mozzarella, heat to 110F).
5. Allow the milk to set for a few minutes. You should see the curds forming and the whey separating.
6. When the curds have separated (give it about 10 - 15 minutes), gently cut the curds. Make sure your knife goes all the way to the bottom of the pan. You need to cut the curds in a grid pattern.
7. Using a slotted spoon, gently transfer the curds to a microwave-proof bowl.
   Note: I had to actually strain the curds in cheesecloth to get them dry enough to microwave.
8. Press the curds in the bowl and drain off as much whey as possible before proceeding to the next step.
9. Microwave the curds on high power for about 45 seconds to 1 minute. They will be around 135F and will be hot to handle, but this is the temperature at which they will stretch.
10. Gently fold and stretch the cheese over a few times with your hand.
11. Return the cheese to the microwave and reheat.
12. Add salt to the cheese and knead and stretch the cheese until you achieve the shape and texture you want. You may need to microwave it more than once.

The cheese is best eaten fresh but can be wrapped and stored for several days.

This recipe makes 3/4 - 1 lb of cheese.