How to make Pizza Cheese at home (Homemade Cheese)

Place lemon juice or citric acid into water to dissolve.

Place liquid rennet into water to dissolve.

Put milk into a thick bottomed pot and put the dissolved citric acid/lemon juice water mixture into milk pot.

Boil milk while stirring continuously and once it boils add the rennet mixture into milk.

Simmer the milk for 5 minutes and remove from heat and set aside for 15 minutes or until curd is formed.

Once the milk has curdled take a stainless steel knife to cut it into small pieces.

Place this saucepan into a basin filled with water to cool down.

Transfer to the stove  and heat curd to 100 degrees while stirring continuously for 20 minutes cutting any large chunks of curd.

Place a muslin cloth on the saucepan and strain.

Transfer the whey and curd in the muslin cloth to the sink.

Hang the cloth above the sink until the whey has been drained completely.

When the dripping stops cut the mass of curd into strips.

Place 1/4 of the curd strips in a microwaveable container and heat on high until the strips start to melt and become sticky.

Carefully press them the heated curd and knead into a smooth and shiny ball.

Drop this cheese ball into salted ice water.

Repeat the same process until the whole curd has been changed into balls.

Once the cheese cools it is edible or can be refrigerated in an airtight container for a few days.