Fresh Mozzarella Recipe
Make Fresh Mozzarella Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Milk and Culture
Hot Water
Optional Flavorings
Method
Preparing the Milk
Add Citric Acid
Once the milk reaches 85°F, add 1 teaspoon of citric acid and stir well. Allow it to sit for 5 minutes to let the milk curdle.
Add Rennet
After 5 minutes, add 1 teaspoon of rennet. Stir gently for about 30 seconds, then stop stirring and let it sit for 5-10 minutes until curds form.
Forming the Curd
Cut the Curd
Using a long knife, cut the curds into 1-inch cubes. Let them sit for another 5 minutes.
Heat and Stir
Gently stir the curds while gradually increasing the temperature to 105°F (40°C). Maintain this temperature for about 5 minutes.
Drain the Whey
Using a slotted spoon, carefully transfer the curds to a colander lined with cheesecloth. Let the whey drain for about 5 minutes.
Shaping the Mozzarella
Knead the Curds
Transfer the drained curds to a bowl. Pour 1 cup of hot water over the curds. With your hands (be careful, it's hot!), knead and stretch the curds until they become smooth and elastic.
Shape the Mozzarella
Form the mozzarella into balls of your desired size (about 1-2 inches).
Add Flavorings (Optional)
If desired, place a fresh basil leaf inside each mozzarella ball and drizzle with olive oil.
Storing the Mozzarella
Store the Mozzarella
Place the mozzarella balls in a container filled with cold water or brine to keep them moist. Store in the refrigerator.