Mozzarella Recipe

Prepare acids and rennet

Dissolve 1.5 tsp citric acid in 2 tablespoons cool water in a small cup; set aside. In a separate small cup, dilute 1/2 tsp liquid rennet in 2 tablespoons cool water; set aside.

Warm the milk

Pour 2 liters whole milk into a large stainless steel pot. Slowly heat milk over medium-low heat, stirring gently and occasionally to prevent scorching, until it reaches 13°C (55°F). Remove from heat briefly to stir in the citric acid solution.

Acidify and continue heating

Return the pot to the heat and continue heating slowly to 32°C (90°F), stirring gently. The citric acid will lower the milk pH to a level that helps curd formation.

Add rennet and set

Stir the diluted rennet into the milk using an up-and-down motion for about 30 seconds. Stop stirring and let the milk sit undisturbed for 5–10 minutes. The milk should set into a soft custard-like curd with a clean break (when you insert a knife, the cut holds).

Cut the curd

Using a long knife or an offset spatula, cut the curds into 1–1.5 cm (1/2 inch) cubes, making vertical cuts then horizontal. Let the curds rest for 5 minutes.

Cook the curds

Gently heat the curds to 38–41°C (100–106°F) over about 5–10 minutes, stirring slowly and gently to keep curds separated. Maintain this temperature for another 5 minutes to firm the curds slightly.

Separate whey

Turn off the heat and let curds settle for 2–3 minutes. Using a slotted spoon or ladle, transfer curds into a colander lined with cheesecloth set over a bowl to catch whey. Allow whey to drain for 5–10 minutes; reserve whey if desired.

Microwave method: heat curds

Place drained curds into a microwave-safe bowl. Microwave on high for 30 seconds, drain off any excess whey, then fold the curds over themselves (use gloves or a spoon; it will be hot). Microwave two more times for 20–30 seconds each, draining and folding between sessions, until curds are very hot and stretchable (about 57–60°C /135–140°F).

Or hot water bath method

If you prefer not to microwave: heat a pot of water to about 80–85°C (176–185°F). Place curds in a heatproof bowl and submerge bowl in the hot water for several minutes until curds are very hot and pliable. Remove and drain.

Stretching and salting

With clean, gloved hands or using oiled spoons, fold and stretch the hot curd repeatedly: pull it like taffy, fold it back, and rotate. When it becomes smooth, shiny and elastic, sprinkle 1 tsp salt over the curd and continue stretching to incorporate salt evenly. Form into a ball or braid shapes as desired.

Cool the mozzarella

Prepare an ice water bath (2 cups ice water). Submerge the formed mozzarella in the ice water for 5–10 minutes to set the shape and cool quickly. Drain and pat dry.

Store and serve

Store mozzarella in an airtight container in the refrigerator. For best texture, place in a shallow brine (about 1 tsp salt dissolved in 2 cups water) and use within 3–5 days. Serve fresh at room temperature for best flavor.