Tony Baloney’s Mozzarella Cheese

1 gallon of LOW pasteurized whole milk

1/4 cup of SALT

1 Tablespoon of Apple Cider Vinegar
(or lemon juice or white vinegar)

1 tablet of vegetable RENNET

Start with 1 gallon of LOW pasteurized whole milk
Bring to slow and light boil

Add 1/4 cup of SALT

Add 1 Tablespoon of Apple Cider Vinegar
(or lemon juice or white vinegar)

Stir and remove from heat

Add 1 tablet of vegetable RENNET
Stir and refrigerate for 30min to 1 hour

Slice curd and break it up in a bowl.

Boil 4 cups of water. Slowly add water to the side of bowl with the curd. Stir with a spoon until it melts together.
Warning! The water is very hot! We strongly recommend you don't try this at home unless you wear gloves and use heat-safe utensils to fold the curds in the boiling water.

Remove from water and fold the cheese (careful not to over work it). Dip in into the water a few times in between folds. Form a purse or ball. Eat and enjoy!



Flavored Mozzarella add-ons:

Truffle:
To one gallon of milk, put 2 small shavings of white truffle and 2 small shavings of black truffle into your milk bath along with a little white truffle oil for color.

Diablo:
To one gallon of milk, put 1 jalapeno, 1 jersey long hot pepper & 1 dried chipotle pepper in a food processor or blender. Chop up so it is a fine chop. Add to milk along with 1/2 tea spoon cayanne pepper.

Create your own:
You can add any flavors you wish to the start of the recipe (add it to the gallon of milk) to create a one of kind original Mozzarella cheese.

After adding flavors to the milk follow the rest of the instructions on how to make basic mozzarella and enjoy!!!!!!!