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Ingredients
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Hand Pulled Mozzarella
Method
Preparation Steps
- 1
Prepare the Milk
In a large pot, heat the whole milk over medium heat until it reaches 85°F (29°C). Stir in the citric acid and mix well.
- 2
Add Rennet
Dissolve the rennet in a small amount of cool water and add it to the milk. Stir gently for about 30 seconds, then stop stirring and let it sit for 5-10 minutes until it sets and forms a gel-like consistency.
- 3
Cut the Curd
Once the curd is set, use a long knife to cut it into 1-inch cubes. Let it sit for another 5 minutes.
- 4
Heat the Curds
Slowly heat the curds to 105°F (40°C) while gently stirring. Once at temperature, remove from heat and let it sit for 5 minutes.
- 5
Drain the Curds
Using a slotted spoon, transfer the curds to a colander lined with cheesecloth to drain the whey. Sprinkle salt over the curds and mix gently.
- 6
Knead the Cheese
Once drained, place the curds in a bowl and knead gently until the cheese is smooth and elastic. This may require heating the curds slightly in a microwave for 15 seconds if they are too stiff.
- 7
Shape the Mozzarella
Form the mozzarella into a ball shape and place it in ice water to cool and firm up.
- 8
Serve
Drizzle with olive oil and serve with salsa verde as a dipping sauce.