Fresh Mozzarella Recipe

Instructions for Making Fresh Mozzarella

1. 1

   Prepare the Milk

   In a large pot, heat the milk over medium heat until it reaches 55°F (13°C). Stir in the citric acid and continue to heat the milk until it reaches 85°F (29°C).

2. 2

   Add Rennet

   Remove the pot from heat and gently stir in the rennet. Let the mixture sit undisturbed for about 5-10 minutes until it forms a gel-like curd.

3. 3

   Cut the Curd

   Using a long knife, cut the curd into 1-inch cubes. Let it rest for about 5 minutes.

4. 4

   Cook the Curd

   Return the pot to low heat and gently stir the curds while slowly heating them to 105°F (40°C). Once at temperature, remove from heat and let sit for 5 minutes.

5. 5

   Drain the Whey

   Using a slotted spoon, transfer the curds to a colander lined with cheesecloth. Allow the whey to drain for about 10 minutes.

6. 6

   Knead the Mozzarella

   Transfer the curds to a bowl and sprinkle with non-iodized salt. Knead the curds with your hands until they become smooth and stretchy, adding a little ice water if needed to achieve the right consistency.

7. 7

   Shape the Mozzarella

   Form the kneaded curds into small balls or logs, then place them in a bowl of ice water to cool and firm up.

8. 8

   Store

   Store the fresh mozzarella in the refrigerator in an airtight container, submerged in a little whey or water to keep it moist.