Mozzarella Recipe

Preparation

1. 1

   Heat the Milk

   In a large pot, pour the whole milk and heat it over medium heat until it reaches 190°F (88°C). Stir gently to prevent scorching.

2. 2

   Add Vinegar

   Once the milk is at the correct temperature, remove it from heat and gently add the white vinegar. Stir for about 30 seconds, then let it sit for 5-10 minutes until curds form.

3. 3

   Prepare the Rennet

   In a small bowl, dissolve the rennet in 1/4 cup of cool, chlorine-free water.

4. 4

   Add Rennet to the Milk

   After the curds have formed, add the rennet mixture to the milk and stir gently for about 30 seconds. Allow it to sit undisturbed for 5-10 minutes until the curds firm up.

5. 5

   Cut the Curds

   Using a long knife, cut the curds into 1-inch cubes. Let it sit for another 5 minutes to allow the curds to release more whey.

6. 6

   Cook the Curds

   Slowly heat the curds over low heat, stirring gently, until they reach 105°F (40°C). This should take about 5-10 minutes.

7. 7

   Drain the Curds

   Using a slotted spoon, transfer the curds into a colander lined with cheesecloth. Allow the whey to drain for about 5 minutes.

8. 8

   Knead the Mozzarella

   Gather the cheesecloth around the curds and twist it to remove excess whey. Transfer the curds into a bowl, sprinkle with salt, and knead the cheese with your hands until it's smooth and elastic, about 10 minutes.

9. 9

   Form the Mozzarella

   Divide the cheese into small balls or logs. Submerge them in a bowl of ice water to cool and firm up for about 10 minutes.

10. 10

    Store the Mozzarella

    Transfer the mozzarella to an airtight container. You can cover it with some of the reserved whey or a brine solution for storage.