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Pour one gallon of milk into a heavy bottom pot. Slowly heat the milk to 90-100 degrees, add in the citric acid dissolved in water. Stir gently for about 30 seconds. Dissolve the rennet in the 1/4 cup water and pour into the milk. Stir again for about 30 seconds. Cover the pot and let it sit for about 10 minutes undisturbed.

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Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution.

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Step 3: Vinegar and Stir. Once the milk gets to that temp, turn off the heat, and add in the vinegar. Stir in the vinegar for about 30 seconds so it evenly mixes in with the milk. It will start to curdle almost immediately. Add a lid to the pot and allow it to sit undisturbed for about 5 minutes.

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Apply low heat as needed or wrap pot in towels to maintain 90°. Step 6. While waiting for a clean break, 1) fill large bowl about ½ full with cold water and stir in 2-3 tsp of salt until dissolved - then place in fridge to chill, and 2) fill a medium sauce pan about 2/3 full with warm water. Step 7.

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Amount of Mozzarella Cheese from a Gallon of Milk. On average, one gallon (128 ounces) of whole cow's milk will yield approximately 1 pound (16 ounces) of mozzarella cheese. This amount may vary slightly based on factors such as fat content and method used for curdling.

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Place cheese in a glass bowl. Microwave for 35 seconds - drain off the whey using a spoon to press the cheese gently against the bowl, or by gently squeezing the cheese. Key word — Gently! 14. Microwave again for 20 seconds and repeat the process to drain the whey off of the cheese.

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Dissolve that rennet into 1/2 cup of cool water. When the milk hits 100 degrees, turn off the heat, add the diluted rennet as evenly as possible, and spend a few minutes stirring in up and down motions. Then, cover the pot with a lid and set a timer for 15 minutes. When the timer goes off, remove the lid.

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Heat milk in large pot with medium-low heat until it reaches 88F to 90F (31 to 32C) Combine citric acid and 1/4 cup of water and mix until dissolved. Pour it into the milk and stir for about 15 seconds. Smash the rennet tablet and combine it with 2 Tbsp of water and mix until dissolved.

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A gallon of milk (raw is best if you can get it, or any non- ultra pasteurized milk. I used whole milk from the store) 1/4 rennet tablet; 1 1/2 tsp citric acid; 1-2 tsp cheese salt;. You will get a little bit over a whole pound of fresh mozzarella cheese from a gallon of milk. I paid $2.36 for my gallon of milk.

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So, How Much Mozzarella Cheese Will a Gallon of Milk Make? On average, a gallon (3.78 liters) of whole milk can produce approximately 1 pound (454 grams) of mozzarella cheese using traditional hand-stretching methods. However, this amount can vary depending on different factors mentioned earlier in this article.

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Heat the milk and lemon juice over medium heat until the temperature reaches 90℉, stirring occasionally (this happens quickly). While the milk is heating, dissolve 1/2 tablet of fromase rennet into ¼ cup water and set aside. Once the milk has reached 90℉, take the milk off the heat. Stir in the dissolved rennet.

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Form the curds into slightly formed balls. In the meantime, heat the whey to 175F in medium heat. When the temperature reaches 175F turn the heat down to low to maintain the temp. Add the 1/8 c. salt and stir until dissolved. Dip the balls, one at a time into the hot whey for about 5 seconds. Remove with a slotted spoon.

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Warm them to 105 F, stirring gently with a slotted spoon. You want to create enough movement in your pot that the contents heat evenly, but try to avoid breaking up the curds with your spoon. When you reach 105 F, remove the pot from the heat and continue to carefully stir for 5 minutes.

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Drain excess whey, allow curds to acidify at 100 degrees for 3 hours, flipping every half hour. Cut the knitted curds into 1″ cubes. Heat and stretch the cubes in 170 degree whey, until you can form a shiny ball. Cool finished cheese in cold water or salt water brine for one hour. Store in fridge or freezer.

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Good news on the calories and fat front. Mozzarella cheese is among the lower-fat cheeses. Mozzarella made with whole milk has about 80 calories per ounce and 6 grams of fat, of which 4 grams are saturated. Make the mozzarella with part skim milk, and the numbers are 72 calories, 4.5 grams of fat, 3 of which are saturated. Want more good news?

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High-quality milk will result in a better tasting and higher quality mozzarella cheese. It is important to use fresh, whole milk that is free of any off-flavors or spoilage. 2. What is the typical yield of mozzarella from one gallon of milk? In general, it is possible to yield approximately one pound of mozzarella from one gallon of milk.