AMERICAN MOZZARELLA MICROWAVE á la JOYCE ©David B. Fankhauser, Ph.D., Professor of Biology and Chemistry University of Cincinnati Clermont College, Batavia OH 45103
The ingredients include citric acid for acidification	This illustrated page has been accessed  times since 25 January 2007. The previous version of this page has been accessed  times since 26 July 2000. revised 25 May 99, 27 May 99, 28 July 00	A microwave is used to soften the cheese for molding

I modified this cheese from one I learned from "Joyce of KS" on the old Lactobacillus Board on the web (now Countrylife.net). It makes an "American mozzarella" similar to what is used on American pizza. It is very elastic, melts well and strings when hot. (It is not, however Italian mozzarella which is more tender at room temperature and possesses a more subtle flavor.)  If you would like to make the Italian version, here is a  recipe for making Italian fresh mozzarella which, as you will see is more complex than this one for "American" mozzarella.

My video page shows clips of the "clean break," and "cutting the curd."

EQUIPMENT:

1 cup pyrex measuring cup
2 cup pyrex measuring cup
5 quart pot, stainless or enamel, with cover, preferably with a thick heat dispersing bottom
Thermometer, -20 to 110C
8 inch strainer
1000 watt microwave oven

1 gallon milk (I used cow's milk, homogenized, pasteurized, 3.5% butter fat)
1¼ teaspoon citric acid powder (from local pharmacy) dissolved in ½ cup cool water
½ tablet Junket rennet (from local supermarket) suspended in ¼ cup cool water

 
 

	1)  Assemble the ingredients listed.			12)  Over low heat, stir the curds and whey gently to keep the curds separated and temperature uniform until temperature reaches 42 C (108 F).
	2)  Warm milk to 31 degrees C (88 F) either in a thick bottomed pot, or else in a double boiler (or place the pot over boiling water in a small skillet.)			13)  Hold at 42 C (108 F) for 35 minutes, stirring every five minutes to keep curds separated and off the hot bottom.
	3)  Measure out 1 and 1/4 teaspoon of citric acid, dissolve in 1/2 cup cool water.			14)  Collect curds by pouring curds and whey through a fine 8 inch sieve over a 1.5 gallon container, let drain for 15 minutes. Save whey to make ricotta (You bring the acidified whey to 95C, cool, filter particulates).
	4)  Dissolve the citric acid.			15)  Place curds in a stainless steel bowl.
	5)  Stir citric acid into warmed milk.			16)  Add one teaspoon salt
	6)  Break a  Junket rennet tablet in half.			17)  Mix in the salt into the curd.
	7)  suspend the 1/2 tablet of rennet in 1/4 cup cool water			18)  Place 1 cup salted curd into 2 cup measure.  Microwave on high (1000 watts) for 45 seconds (adjust the time so that you get the desired elasticity).
	8)  Stir suspended rennet solution into warmed, acidified milk.			19)  Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly.
	9)  Allow to set for one to two hours, undisturbed, until a clean break forms.			20)  Stretch and fold to make smooth and elastic, shape into a soft ball, pinch, place in refrigerator to solidify.
	10)  Cut the curd as specified in the basic cheese protocol.			21)  Three four ounce balls of mozzarella are produced from this recipe.
	11)  Stir the cut curds, cut large pieces to 1/2 inch cubes.