For my (late) cake day, I present, homemade Mozzarella

I have managed to get 4L of farm milk

Start: add citric acid (1 1/2 teaspoon) to cold milk and heat to 35°C (95°F) - slowly on medium heat.

citric acid requirement may wary depend on a acidity of milk.

Liquid rennet

Only one tablespoon is required for this recipe but I only could find 1/2 Liter pack. Mix it into milk and continue heating to 37°C (98°F). Put a lid on a pan and wait 5 to 10 minutes. Don't touch it!

After 5 to 10 minutes, cut curds to 1-2 inch squares

It should look something like this...

Stir curds and and heat again to 43°C (110°F), remove from heat and stir for another 5 mins.

Separate the Curds from the whey

Put a mesh sieve into the pot and use it to separate the curds from the thin yellowy liquid (the whey). You may also clump the curds together and drain off as much whey as possible.

Now you may chose to microwave the curds or put the curds into whey heated to 85°C  just below boiling (about 185°F).

In any case you will need to wear food-safe rubber gloves since this is going to be hot.

I have used option to put peaces of curd into heated whey.

Use a slotted spoon to transfer the curd to a heated whey. Put it in whey for 5-10 seconds. Stretch and fold curds and return to whey again for 5-10 seconds. Repeat 2-3 times. It will start to tighten, become firm, and take on a glossy shine. When this happens, you are ready to shape the Mozzarella.

I haven't tried microwave method but recipe says to put all curd into microwave. Microwave the curd on high for 1 minute. Stretch and fold curds and return for 30 sec on high. Repeat until It start to tighten, become firm, and take on a glossy shine. Form the balls and put it in salted water.

Since there is Mozzarella, why not make pizzas ...

Pizza in Owen ...

Dude, get some beer