Homemade Goat's Milk Mozzarella

Steps

1. Sterilize your pot & equipment.
2. Pour 1 gallon of cold milk into the warm pot.
3. Bring temperature up to 86F
4. Add 1/2 packet of direct-set thermophilic culture. Let rehydrate 1 minute before stirring.
5. Stir and let set (covered with heat OFF) for 45 minutes.
6. Take another gallon of chilled milk, and add 2 tsp. citric acid diluted in 2 TBS. water to this. Stir well.
7. Add chilled milk to warmed milk. Bring temp back up to 86F
8. Add 1/2 tsp rennet diluted in 2 TBS. water to the now combined milk.
9. Stir for only 15 seconds in an up & down motion, then stop the stirring.
10. Cover the pot and let it sit for 15 minutes.
11. After 15 minutes, take a long knife and cut the cheese top to bottom and side to side to create cubes.
12. Remove the cheese and place into a colander.
13. While the cheese is draining, add 1/3 c. salt to 1 gallon water and bring to 145 degrees.
14. Divide the cheese in half and dip into the hot water with a cheese ladle.
15. Heat the cheese until it is soft and you can press it with your fingers with no resistance.
16. Once the cheese is hot and soft, stretch it with your (gloved) hands, and fold it over itself, about 10 times.
17. Form into a ball and cool it in ice water for 30 minutes.
18. Wrap in plastic wrap and store in the fridge for up to 1 week and in the freezer for up to 6 months.