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Ingredients
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Dairy Ingredients
Equipment
Method
Preparation
- 1
Heat the Milk
Pour the whole milk into a large pot and slowly heat it over medium-low heat until it reaches 85°F (29°C). Use the thermometer to monitor the temperature.
- 2
Add Citric Acid
Once the milk reaches 85°F, stir in the citric acid dissolved in 1/4 cup of cool water. Stir gently for about 30 seconds.
- 3
- 4
Cut the Curds
After 5 minutes, use a slotted spoon to cut the curds into 1-inch cubes. Let the curds rest for another 5 minutes.
Cooking
- 5
Heat the Curds
Gently heat the curds to 105°F (40°C) while stirring gently to prevent them from breaking. This should take about 5 minutes.
- 6
Drain the Curds
Once the curds reach the desired temperature, pour them into a cheese cloth-lined colander to drain off the whey.
- 7
Knead the Cheese
Gather the corners of the cheese cloth and twist to form a pouch. Knead the cheese while it’s still warm to develop the texture. If necessary, microwave the cheese in a microwave-safe bowl for 30 seconds to help with kneading.
- 8
Shape the Mozzarella
Once the cheese is smooth and stretchy, shape it into balls or logs. Place the formed mozzarella in a bowl of salted water to cool and firm up for about 15 minutes.