Cheese Recipe

Cheese Making

1. 1

   Prepare the Milk

   Pour the whole milk into a large stainless steel pot and slowly heat it over medium-low heat to about 85°F (29°C). Stir gently to ensure even heating.

2. 2

   Add Citric Acid

   Once the milk reaches 85°F, sprinkle the citric acid over the surface and stir gently for about 30 seconds to incorporate.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, chlorine-free water. Stir it into the milk for about 30 seconds, then stop stirring and allow the milk to sit undisturbed for 5-10 minutes, or until it sets and forms a gel-like consistency.

4. 4

   Cut the Curd

   Using a long knife or a curd cutter, cut the curd into 1-inch cubes. Allow the curds to rest for about 5 minutes.

5. 5

   Heat the Curds

   Slowly heat the curds to 105°F (40°C) while gently stirring for 5-10 minutes. This helps the curds firm up.

6. 6

   Drain the Whey

   Once the curds have reached the desired temperature, pour them into a colander lined with cheesecloth to drain the whey. Allow the curds to drain for about 5 minutes.

7. 7

   Add Salt

   Transfer the curds back to the pot and sprinkle the salt over the top. Gently mix the salt into the curds using your hands.

8. 8

   Knead and Stretch

   Heat water in a separate pot until it reaches about 185°F (85°C). Place the curds into the hot water and knead and stretch the curds with your hands until they become smooth and elastic, about 5-10 minutes.

9. 9

   Shape the Mozzarella

   Shape the cheese into balls or logs, and place them in a bowl of ice water to cool and set.

10. 10

    Storage

    Once cooled, store the mozzarella in a container with a little bit of the whey or in an airtight container in the refrigerator.