Lotsa mozza

Ok here is the gig about making fat-free mozza - use fresh milk. Heat it gently adding in the citric acid. One and half teaspoons citric acid dissolved in 1/4 cup water to each gallon milk. (I finally tracked down citric acid in an Indian grocers, it is used for making paneer) When the milk is just below blood heat, about 88F it will begin to curdle. Now add the rennet - 1/4 teaspoon liquid dissolved in 1/4 cup water- and stir gently for about 30 seconds then heat to between 100 and 105F. Maintain that heat and in about 5-8 minutes you will have a smooth shiny curd and a lot of clear whey. Turn off the heat. Scoop out the curds into a microwave safe bowl pouring off as much of the whey as possible. (There will be lots) Microwave the curds for about 1 minute then stir well to distribute the heat. Microwave again about 30 seconds and stir again. Do this one more time at which point you could add either salt or any seasoning you like (the recipe says 1 tsp non-iodised salt). The curd should be stretchy, if not heat again. Roll into about 4 balls and put in iced water for half an hour for the best texture. The original recipe was made with full fat milk, but I still got a nice ball of mozza and it melted over some courgettes in the microwave.