Fresh Mozzarella Recipe

Prepare citric acid and rennet

Dissolve 1.5 tsp citric acid in 60 ml cool water and set aside. Dilute 1/4 tsp liquid rennet in 15 ml cool water and set aside. These will be added to the milk at different times.

Pour 2 liters whole milk into a large stainless steel pot. Stir gently to distribute milk evenly and warm the pot contents over medium-low heat.

Slowly heat the milk to 32°C (90°F), stirring gently to prevent scorching.

When the milk reaches 32°C (90°F), stir in the dissolved citric acid solution thoroughly but gently. This will help the milk acidify and form a better curd.

Continue heating the milk slowly to 37°C (99°F). Remove from heat briefly if it rises too quickly—aim for gentle, even warming.

Once the milk reaches 37°C (99°F), stir in the diluted rennet for about 30 seconds using an up-and-down motion, then stop stirring and cover the pot. Let the milk sit undisturbed for 5–10 minutes to allow a firm curd to form.

Check for a clean break: insert a knife at an angle into the curd and lift slightly—if the whey is clear and the curd splits cleanly, it's ready. If not, allow 2–5 more minutes.

Using a long knife or curd cutter, cut the curd into roughly 2–3 cm (3/4–1 in) cubes, making parallel cuts in one direction then the perpendicular direction. Let the curds rest for 5 minutes.

Gently stir the curds with a slotted spoon for a few minutes to help them expel whey, taking care not to break them too much.

Heat the curds slowly to 41–43°C (106–110°F) over 5–10 minutes, stirring gently and occasionally to keep the curds separate. Maintain an even temperature; use the thermometer to monitor.

Once at 41–43°C, remove from heat and continue stirring gently for 2–5 minutes. Allow curds to settle to the bottom for a few minutes.

Use a slotted spoon to transfer the curds to a colander or cheesecloth-lined bowl, draining off the whey. Reserve whey if desired (can be used for baking or as a cooking liquid).

If you have a microwave: place a portion of curds (about half) into a microwave-safe bowl. Heat on high for 30 seconds, then drain off any expelled whey and fold the curd mass back on itself using a spoon or gloved hands. Heat again 20–30 seconds more if necessary until the curd is hot and elastic (should stretch like taffy). Repeat with remaining curds. Be careful — curds will be hot.

If you prefer a hot-water bath: heat a pot of water to 80–85°C (176–185°F). Put a portion of curds into a colander or bowl and lower into the hot water (or ladle hot water over curds) to warm them until they become stretchy and pliable. Use gloved hands or a spoon to stretch and fold repeatedly until smooth and shiny.

To stretch: pull a section of curd and fold it over itself, then stretch again. Repeat until the curd becomes smooth, shiny, and stretches into long strands. Do not overwork; if curd becomes crumbly, reheat briefly.

Shape the stretched mozzarella into balls of desired size (e.g., golf-ball or tennis-ball sizes). Pinch the seam and tuck under to create a smooth surface.

Sprinkle about 1 tsp salt over the surface of the warm mozzarella and knead gently to distribute. Alternatively, dissolve 1 tsp salt in 250 ml hot water to make a quick brine and submerge the shaped balls for 10–20 minutes to season and firm them.

Chill the mozzarella in cold water or refrigerator for 30 minutes to set the shape. Store in the refrigerator in lightly salted water or whey and consume within 3–5 days for best texture and freshness.