1 gallon milk
1/4t Mesophilic MM100 culture
1 drop of rennet mixed in 1/4c water
1t kosher or sea salt
Heat the milk slowly to about 85 degrees. Sprinkle culture on the top and wait 5 minutes for it to hydrate. Stir for 30 seconds. Add the diluted rennet, stir for another 30 seconds. Put a lid on it and let it set at room temp for 18-24 hours.
Carefully remove the curds from the whey and place in a colander lined with damp cheese cloth.
Let it drain for an hour or two.
Then gently mix the salt in and place in molds. You can skip the molds and put it directly into a bowl once it has reached the desired consistency. I like to mold mine so I can roll it in herbs.
Let it drain in the mold for a few more hours. Unmold and refrigerate. Once it has cooled and set up, roll it in herbs or just enjoy it as it is.
I tried another Mozzarella. It acted very strange this time. I added a bit more rennet and let it set up while I checked on the bees. When I got back, I had a mass of stringy curds at the bottom of the pot. I collected them, heat them in the microwave for about 30 sec. Salted and stretched gently a couple of times and formed into a ball.
It still lost more whey I would have liked so it's not as soft as I like, but it's actually edible unlike my attempt earlier in the week. This hunk of cheese is from an entire gallon of milk. I don't think I can afford to sell it.