Dissolve the citric acid in 120ml cool water. In a separate container, combine the liquid rennet with 60ml cool water. Set both aside.
In a large pan, combine the milk and citric acid mixture. Over medium heat, heat the milk to 32 degrees C, stirring occasionally. When the milk reaches 32 degrees C, remove from heat and slowly stir in the rennet mixture (stir in a figure-8 motion for 30 seconds, then in the reverse motion to still the milk).
Cover the pan and let sit for 5 to 10 minutes.
Uncover the pan. The curd should be firm, with a clear separation between the curd and the whey around the sides of the pan. To check, take the back of a spoon or spatula and very gently press down on the curd at the edge of the pan. If the curd is too soft or the whey is milky, cover and let sit for a few more minutes.
Working in the pan, slice the curd into squares (a palette knife works well for this). Gently stir to agitate the curds, but don't break up the squares.
Put the pan back to the burner and heat to 43 degrees C over medium heat, slowly and gently moving the curds in one direction with a spoon.
With a slotted spoon, ladle the curds into a colander set over a bowl to catch the whey. Gently pressing the curds, let the whey drain, then pour the whey back into the pan.
Heat the whey to 85 degrees C. Put on disposable vinyl or latex gloves. Tear off a piece of the curd and place on a slotted spoon. Immerse the curd in the hot whey for 5 to 10 seconds. Immediately stretch, fold and knead the curd. Place back in the slotted spoon and immerse in the hot whey for another 5 to 10 seconds. Stretch, fold and knead the curd again; it should now be smooth and elastic. If not, repeat the process once more. You can also knead in a little salt if you like.
Form the curd into a ball (or desired shape) and set aside. Repeat process until all curd has been used.
Allow mozzarella to cool (speed up the process by placing in an ice-water bath) and store in the fridge till needed.
Oooh yum. Less than an hour and gorgeous, sweet, milky mozzarella was mine. Not difficult if you have made soft, white cheese a couple of times before. The only puzzle is what to do with all that quite milky whey. - 01 Jan 2015