Making mozzarella at home can be a deeply satisfying culinary experience. This fresh cheese, known for its soft texture and delightful stretchiness, is a favorite in many dishes like pizzas, salads, and appetizers. Here’s how you can make your own mozzarella with just a few ingredients and some basic cheese-making tools.
Ingredients:
1 1/4 gallons of milk (not ultra-pasteurized)
1 1/2 teaspoons citric acid
1/4 teaspoon liquid rennet (or rennet tablet equivalent)
1 teaspoon kosher salt (adjust to taste)
1 cup of water (chlorine-free)
Equipment:
Large pot
Thermometer
Slotted spoon
Microwave-safe bowl (if using microwave method)
Cheese cloth (optional)
Instructions:
Step 1: Acidifying the Milk
Dissolve the citric acid in 1/2 cup of water and pour into the large pot.
Pour the milk into the pot and stir well. Begin to slowly heat the milk to 90°F (32°C), stirring occasionally to prevent scorching.
Step 2: Adding the Rennet
Dissolve the rennet in the remaining 1/2 cup of water.
Once the milk reaches 90°F, remove the pot from heat and gently stir in the rennet solution using a slow up-and-down motion for about 30 seconds.
Cover the pot and let it sit undisturbed for 5 minutes. The milk should set and look like soft tofu. If it’s still too liquid, let it sit for a few more minutes.
Step 3: Cutting the Curd
