House Made Fresh Mozzarella Recipe

Instructions

1. 1

   Prepare the Milk

   In a large pot, pour the whole milk and slowly heat it to 85°F (29°C). Stir gently to prevent scorching.

2. 2

   Add Citric Acid

   Once the milk reaches the desired temperature, dissolve the citric acid in a small amount of cool water and stir it into the warm milk. This will help the milk curdle.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool water and stir it into the milk. Allow the mixture to sit undisturbed for about 5-10 minutes until it firms up and resembles custard.

4. 4

   Cut the Curd

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

5. 5

   Cook the Curd

   Gently heat the curds to 105°F (40°C) while stirring gently for about 5-10 minutes. This helps the curds to form into a solid mass.

6. 6

   Drain the Whey

   Line a colander with cheesecloth and pour the curds into it to drain off the whey. Gather the cheesecloth and let the curds drain for about 5 minutes.

7. 7

   Knead the Curds

   Transfer the curds to a bowl and sprinkle the cheese salt over them. Knead the curds with your hands until they are smooth and elastic, about 5-10 minutes.

8. 8

   Shape the Mozzarella

   Form the kneaded curds into balls or logs, depending on your preference. Place them in a bowl of cold water to help them retain their shape.

9. 9

   Drizzle with Olive Oil

   Once shaped, drizzle the mozzarella with extra virgin olive oil and season with salt and freshly ground black pepper.

10. 10

    Garnish with Basil

    Tear fresh basil leaves and sprinkle them over the mozzarella to enhance the flavor.