MOZZARELLA CHEESE

Ingredients:

• Milk ( ex. 1 gallon),
• Vinegar, or Lemon Juice (ex. 2 tablespoons),
• Salt and/or Nutritional Yeast (ex. 1 tablespoon, Optional)

Directions:

1. Heat the Milk to a near boiling point or boiling point whilst stirring. I, personally, add salt into the milk at this point. Turn off the heat.
2. Stir in the vinegar to create curds and whey. 
3. Let stand for ten to fifteen minutes.
4. Drain curds from whey with a fine strainer, and feel free to use a cheese cloth to further remove excess liquid. Stretch and/or spin mozzarella if desired.
5. Heat the mozzarella in a pan, and add and/or add extra salt and/or Nutritional Yeast to taste (optional).  Knead and fold the cheese dough; into a sphere(s). Turn off heat if needed. Cool in the freezer before serving or storage.  Feel free to utilize freezer paper and/or a storage container.

* I personally use fat free milk to make  fat free mozzarella and fat free paneer.

* Alternative Processing: Instead boil spoiled milk to create a different type of white cheese or blue cheese. Be aware: This method is not necessarily condoned by me.