Afternoon Mozzarella & Ricotta

Instructions

1. Pour 1 gallon of whole milk into a large pot.

2. Heat the milk to 190°F using a candy thermometer, stirring gently to prevent scorching.

3. Remove the pot from heat and stir in 1/4 cup of white vinegar or lemon juice to curdle the milk.

4. Let the mixture sit for 10 minutes to allow curds to form.

5. Line a colander with cheesecloth and pour the curdled milk into it to separate the curds from the whey.

6. For mozzarella, sprinkle 1/4 tsp of rennet over the curds and let it sit for 5 minutes.

7. Gently heat the curds in the microwave for 30 seconds, then knead with your hands until smooth and stretchy.

8. For ricotta, add 1/2 tsp of salt to the drained curds and mix well before serving.