Simple Mozzarella 1 gallon whole milk (raw is best, as unpasteurized as possible) 14 tbls white vinegar 1/2 tsp salt -Heat milk to 115 degrees -Kill the heat -Add vinegar & stir 30 seconds -Add lid & let sit 20 minutes -Strain curds that were made into a bowl, let drain 5 minutes, pushing liquid out -Add the salt and knead it in -Reheat whey (the stuff left behind in the pot) to 160 degrees -Place ball of drained curds into whey and let sit until it reaches 160 degrees -Make sure the ball of cheese stretches (do a stretch test). From the balls of cheese to the size you desire (wearing gloves, it’s HOT). Don’t stretch too much or it will end up tough -Fold the balls of cheese over themselves forming a smooth looking end product -Drop balls of mozzarella into cold water and let sit several hours or over night Tips: -You can add salt to the sitting brine at the end, but it won’t be as melty. -Use a thermometer to take the stressful temp guessing out -When measuring temperature, don’t let your thermometer hit the bottom of the pan. Let it just be submerged in the middle of your product, as the bottom of the pan will always be hotter, resulting in a false, higher temp -Raw, unpasteurized milk will always make a superior product and yield even more cheese -Skim, 1% , 2% etc can NOT be used. It would be a waste -Keep stirring your milk while heating. If you scaled the milk, all will be lost ... https://www.youtube.com/watch?v=qZ6wk51CR94

It passed the taste test. I wouldn’t do this too often, but if you want to, they do seem to enjoy it. Wow, they poop a lot in the coop when it’s raining/snowing and cold ? They spend a lot more time in the coop during the winter. It won’t be long until the days are longer again! ... https://www.youtube.com/watch?v=DeMEibyhfFo