Page 16 of The Corruption of Hollis Brown

Microwavable bowl

Rubber gloves

Slotted spoon

Instructions

Prepare the citric acid and rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out ¼ cup of water in a separate bowl. Stir in the rennet until dissolved.

Warm the milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

Add the rennet: Remove the pot from the heat and gently stir in the rennet solution. Count to thirty. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

Cut the curds: After 5 minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another 5 minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

Cook the curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

Remove the curds from heat and stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

Separate the curds from the whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

Microwave the curds: Microwave the curds for 1 minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage cheese–like.

Microwave the curds to 135°F: Microwave the curds for another thirty seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in thirty-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

Stretch and shape the mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-size bocconcini. Try not to overwork the mozzarella.

Using and storing your mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

Rain

Hollis took a deep breath.

The train slammed past, loud enough to set his ears ringing.

He tasted that velocity he needed, soft and strong as the tide.

It was cold that morning.

By the time the caboose flew by, pulling hard enough for him to stumble, the tears that leaked out of the corners of his eyes had turned to ice.

Crack

It was quiet and strange when Annie and Hollis made it to school on Monday. Yulia didn’t seem in on whatever it was that was making people in the hallway stare at Hollis warily, so they couldn’t even get any intel from her.

Timothy was in his English class, and while Hollis didn’t usually talk to him, it was a good opportunity for a debriefing. But when he arrived, Timothy’s seat was empty.

Nothing happened until after lunch, when the intercom finally called him into the principal’s office. As Hollis headed down the hallway, he saw Stephanie walking quickly. Arms wrapped around her stomach, face red and wet.

When she saw him, she startled, then walked faster.

“Sorry,” she said as she passed. “I tried my best.”

Hollis’s heart sank.

He made his way to the administrative wing and sat down in one of the waiting chairs until the assistant principal called his name.

Storm