Home Made Mozzarella

I wanted to make some mozzarella that would be more heart healthy, so I started with fat-free milk and intended to add olive oil later. That didn't work out.

½ gallon fat free milk
 45 g vegetable oil
¾ t citric acid (predissolved in ½ c water)
⅛ t rennet (diluted in ⅛ c water)

Use a blender to mix the vegetable oil into the milk
Add citric acid to milk, heat to 90F; add rennet, turn off heat and wait five min
Heat to 110F
Cut into cubes; save a little whey for the storage container
Stretch the cubes a little to work out excess whey; make into small balls
Remove the cubes and heat in the microwave for 1 minute. (This was too long; try 40 sec)
Add salt to the whey and store the balls of cheese.

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Next time, I am going to try this  recipe or at least incorporate some techniques:

http://www.seriouseats.com/2015/10/how-to-make-fresh-mozzarella-from-scratch.html

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The second time I used 60 g of olive oil and mixed it in with a hand held blender. It went right in.

1/2 gal FF milk
60 g vegetable oil
1 t citric
1/6 t rennet

The citric and rennet were added directly and homogenized with the hand held blender.

The problem was I continued mixing too much and the coagulated protein came out in grainy balls. The cheese is good after melting, but it is no good to eat cold.

Too much stirring and probably too much citric and rennet.

Maybe next time will reduce with water to try to not shock the milk. I will only use the hand held blender when mixing in the oil.