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OSLow temp long time pasteurization (30 mins at 145F) kills bacteria without meaningfully altering the protein or enzymes in the raw milk.
Cool the milk back down below 70F before adding citric acid (1.5 tsp per gallon, dissolved in 4 parts water to acid).
Dropping the pH of the milk below 6.0 starts to untangle proteins, creates the right environment for the rennet to act and prepares the curd to be stretchable in future steps.
Gently bring up to 90F, stirring consistently. Remove from heat and insulate the pot or place in a water bath to maintain the temperature.
Add rennet (read package for correct amount per gallon - not all rennet is the same) and let the pot sit undisturbed for 10 minutes.
The active enzyme in rennet is Chymosin which can come from the fourth stomach of an unweaned calf, microbial harvest or fermentation-produced. The enzyme promotes clotting and formation of the curd.
Run a long knife in a grid pattern to cut the curd, then return to the heat, bringing the curds and whey to 105F. Let this rest for 5 minutes for the curds to settle out from the whey.
Strain the curd and squeeze out the whey. Save the whey in the refrigerator for any of a long list of possible uses.
To create the mozzarella ball, pour 170F-180F water over the curd to soften it and make it pliable. Fold the curd over itself like forming a dough into a bun shape. Repeatedly reheat the curd with hot water to keep it pliable. It is ready when the surface is smooth and elastic. Squeeze the ball through your first finger and thumb then pinch the end to form a ball.
Store the ball of mozzarella in a brine of salt and water.
Enjoy.
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