how to make healthy traditional mozzarella cheese easy recipe.
This recipe is the fastest, "30 Minutes" version of mozzarella cheese, but a traditional method with lactic acid.
Although it takes a little longer, taste and texture are well worth the extra effort. 
INGREDIENTS:
2 gallons cow or goat milk (raw or pasteurized, but not ultra-pasteurized)
Thermophilic culture (choose one)
1 packet direct-set thermophilic culture
1/8 teaspoon bulk thermophilic culture
Rennet (choose one)
1/2 teaspoon liquid animal rennet, dissolved in 1/2 cup cool water
1/4 teaspoon double-strength liquid vegetable rennet,
dissolved in 1/2 cup cool water
1/4 tablet vegetable rennet, dissolved in 1/2 cup cool water
16 ounces kosher salt (optional, for brine)
DIRECTION:
In a large saucepan, heat milk over medium low to 90 °C heat, stirring constantly. When the milk to 90 ° C, culture, add stir well, cover and leave to rise for 45 minutes.
After 45 minutes, check the temperature again. Remains to be at 87 ° to 90 ° C. Stir well to mix the milk and slowly fold in the diluted rennet. Using an in and down motion with your spoon will ensure that the rennet is working his way through all the milk, so you get the best possible performance.
Leave until the cheese whey begins to separate from the curd during 60 to 90 minutes, or. There is a layer of whey, especially clear float on top of the curd to see, and the curd has to pull. Away from the sides of the pan. Using a long knife, cut the curds into 1/2-inch cubes and leave to set. Do not stir for 20 minutes.
During the next 30 minutes, slowly warming the curds at 100 °C, stirring constantly. As you move, the curds will shrink. Once the curds to 100 ° C, turn off the heat and simmer for 5 minutes to set up. Pour the whey from the curds, while maintaining the other recipes serum (if desired).
Fill your sink with 110° to 120° F water and place the pan in the sink with the curd. We define this temperature for 2 to 3 hours. Every 30 minutes, use your hands to the whey from the curd and curd turn. After 2 to 3 hours, is required to have a solid cake curd. The curd is cut into four equal parts, balls of mozzarella. These will Set three of the side pieces, and put on his gloves.
Heat the water between 170 ° and 190 ° C. Pour water over the first piece of mozzarella , working with your hands until smooth, shiny and elastic. Work quickly ! The water is hot and you can burn your hands, even through gloves. When the cheese is nice and elastic, form into a ball and place in a bowl of cold water to firm. Continue with the other three pieces. You may mozzarella brine used 16 grams of sea salt, sea salt or salty cheese along with 1 liter of water. Let the balls in the brine for 2 hours, then remove and dry prior to refrigeration. This cheese also freezes well, just tear first.
Note : It is impossible to create a mozzarella truly " raw". All mozzarella serve to stretch it at 170 °C and pasteurization is carried out at 160 ° C. The cheese If you are looking for a similar mild flavor in a raw cheese, try a young Monterey Jack, aged no more than 30 days.
SERVE..^^
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