Instant Pot Mozzarella

3 pints of whole milk, 60 ml of water, 1 tsp citric acid, 5 drops of rennet and a sprinkling of salt.

First put 30 ml of water into a small cup and 30 ml into another. Add the citric acid to one and the rennet to the other. Pour the milk into the pot and put a thermometer in it. Use the yoghurt setting and select "boil". Heat until it reaches 12°C then pour in the citric acid/water mix and whisk briefly. Continue to heat the milk until it reaches 30°C then press cancel. Stir in the rennet, using slow movements for about 30 seconds. Put on a lid and leave to 10 to 15 minutes until there is a clear separation of the whey and curds. Cut through the curds with 4 to 5 vertical slashes and then 4 to 5 horizontal ones. Press the yoghurt button again to bring it up to about 40°C and cover and leave for about one more minute. Scoop out the curds with a slotted spoon and put into a strainer or (as I did) a sieve lined with muslin and squeeze gently to remove the whey. Transfer into a microwavable bowl and heat for 30 seconds then fold and squeeze to remove more whey and strain off. Heat for 15 seconds and repeat and then again for another 15 seconds. Best to wear some vinyl gloves during that bit. Then sprinkle over the salt and continue to fold and knead until the cheese becomes smooth, shiny and stretchy. Shape and wrap.

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