Assemble your ingredients and supplies. My recipe called for lemon juice instead of citric acid and rennet tablets. I have no clue where you get those, these are from a neighbour. I'm guessing a health food place would help you.
This is my big stainless steel (don't use aluminum) stock pot. Approx. 3 gallons of milk, partially skimmed. Add 3/4 cup of lemon juice to this and stir.
Heat slowly, stirring, to 90F
Add 1/2 tablet of rennet that was dissolved in a little warm water. Stirring.
Remove from heat. Stir for 2 minutes. Site 10 minutes and it looks like this: weird custard jello texture.
Start slicing in 1 inch lines, then across the other way to make cubes. Let sit 10 minutes and the whey will start separating again.
See it is getting that whey on top.
Drain off the whey. This is where some recipes differ. This is one version. I won't probably do this one again, as see how full the colander was! Other version slowly stir the curds and heat them back up before straining.
Picture of Bosch machine ready for the whey to be added and make bread!
I heated a kettle of water with 1/2 cup salt. Poured it over the curds in the pan again, stirring...HOT! Tried to stretch it out with spoon, not working that well so used my hands.
Stringy mozzarella cheese!
A bit lumper than the 1st time, a different recipe.