Task: make mozzarella cheese
Assumptions:
Make mozzarella cheese with vinegar.
Steps:
Fill a stockpot halfway with cold milk.
Mix vinegar in 2 cups of water.
Pour the vinegar water into the cold milk.
Stir for a minute to acidify the milk.
Warm the acidic milk slowly over low heat to 90°f.
Mix rennet into ¼ cup water.
Remove the milk from heat.
Cover the stock pot.
Cut the formed curd.
Stir the cubed curd with a wooden spoon.
Place a few slices of curd in a 160-180° hot water bath.
Remove one slice of cheese from the hot water bath at a time.
Refrigerate for a few hours to chill the mozzarella.