Special equipment:

• rubber gloves used only for cheese-making
• thermometer that registers as low as 88°F

Special ingredients:

• chlorine-free water
  Use room temperature, chlorine-free water. If needed, set out some water overnight with no lid, so the chlorine can evaporate out.
• 1 gal. powdered milk
• a fat source (whole milk, half and half, shelf-stable whole milk, or olive oil)
• citric acid powder (available at health food stores)
• rennet tablets (found in the Jell-O aisle, keep in freezer up to 18 months)
• non-iodized salt

Making Mozzarella Cheese

1. Reconstitute 1 gallon of powdered milk.
2. Choose one of the following fat sources to add to the milk:
   1. 1 c. whole milk
   2. 2 c. half and half
   3. 2 c. shelf-stable whole milk (one-year shelf life)
   4. 1/2 c. olive oil (Mix into milk with a blender.)
      (Do not use evaporated milk. It will not form curds.)
3. Combine the gallon of milk and the fat source in a large, stainless steel pot on the stove.
4. Sprinkle 2 tsp. citric acid powder over the milk and stir gently.
5. Heat the milk slowly to 88°F.
6. Dissolve ¾ of a rennet tablet in ¼ c. chlorine-free water. Add the rennet solution to the milk and stir gently.
7. Continue gently stirring and heating the milk to 105°F.
8. Turn off the heat. Stop stirring and wait for about 30 minutes.
9. Curds will develop, clearly separated from the greenish whey. Use a slotted spoon to scoop out the curds into a bowl.
10. Wearing gloves, press the curds together against the side of the bowl and drain off the whey. Continue pressing and draining until most of the whey has drained from the curds.
11. Microwave the curds on high for 1 minute. (Without a microwave, heat a pot of water to 175°F and dip the curds into the hot water for several seconds. Use a mesh strainer to scoop out the curds.)
12. Press and drain the curds again and begin to knead the cheese. (Caution: the curds will be very hot!)
13. Microwave again for 35 seconds. Add 1 tsp. non-iodized salt and knead the cheese.
    It will become stretchy, smooth, and shiny. (You may add other ingredients at this point, such as jalapenos.)
14. Stop kneading the cheese before it cools off and refuses to adhere to itself. (If this happens, reheat the cheese, but be aware that too much heating will result in a rubbery cheese.)
15. Push the cheese into a container for a desired shape, or form into ropes of string cheese. Store in a container or bag that will protect the cheese from drying out. Refrigerate or freeze.
    Makes approx. ¾ to 1lb.