By request

I am sharing the cheese recipe that we used the other day.   By no means am I a measurer, and the instructions that my friend left me are abbreviated. I'm sure that you will not have a problem with them though.

INSTRAELLA MOZZARELLA

If using goat milk,  it is suggested that you heat to 145 for 1/2 hour then re-cool.  It has something to do with the bacterial culture.(I didn't do that, but my milk was about 5 days old in the back of the cold fridge.)

2 gal. milk

2 1/2 t. citric acid dissolved in 1/4c cool water

Heat to 88 F

add 1/2 t. liquid rennet OR  1/4 rennet tablet diluted in 1/4 c. cool water  stirring 15-20 seconds

let set while it colagulates (12-15 minutes)

cut in criss cross or tic-tac-toe pattern in 1/2 cubes

let sit 5 more minutes

Heat slowly to 108, but within 20 minutes, stirring occationally but not to much or curds will disolve

Drain and let sit 15 minutes

Mix 1/2 c.  ( I thought to much, maybe 1/3) kosher or canning salt in 1 gal. water

heat to 170 and turn off

roll with spoon a little to form loose ball,  cut into 1" thick strips and lay criss cross in hot salt water

start stretching by lifting cheese in water with wooden spoon.   Again, don't over do or it will disolve

do this aboutg 10 minutes until plastic looking and shiny.

Drain and work with hands to remove excess liquid and shape.  Work until good consistancy

You can eat right away, but once you start it is hard to stop!   I even grated mine later that afternoon to use right on my dinner.  I usually have to freeze store bought because it crumbles.  This was great just fresh! I was told that you can use the whey (and there was a lot there)  to make a vinegar cheese, but that didn't work for me.  It all broke up even after setting all night before draining.   Some refrigerate it and use it in cooking.   I will have to try that next time.