This mozzarella is easy to make and reminds me of my childhood (specifically string cheese and Stretch Armstrong). Special thanks to Robin, DIY-er at Our Semi Organic Life, for sharing her photos and recipe.
Assemble all your ingredients and tools.
Pour the milk into the pot and then add the citric acid. Put the stove on medium-low heat. Dissolve the rennet tablet in water and stir. Using the thermometer, wait until the temperature reaches 88˚F. Add the rennet mixture and stir until the temperature reaches 105˚F.
Turn off the heat and allow the curds—those wondrous clumps—to separate from the whey. Scoop the curds into a bowl with the slotted spoon. Use the strainer to drain the whey from your mozzarella. Drain the whey back into the pot and leave the pot on the stove; you may use it for later.
Knead the cheese on a smooth surface until the consistency is like taffy (not crumbly). Put the cheese in a bowl and microwave it for 10 seconds. Continue kneading and stretching.
Repeat microwaving and kneading 2 to 3 times. Add 1 teaspoon of salt as you’re kneading. You can also wrap the cheese in the cheese cloth and dip it in the pot of warm whey for 1 to 3 seconds to make it more pliable. After dipping the cheese, do the same as above, kneading, stretching and adding salt. Repeat 2 to 3 times as necessary.
Store the cheese in a baggie with some salt water in the refrigerator.