Housemade Fresh Pulled Mozzarella Recipe

Preparation Directions

1. 1

   Prepare the Milk

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

2. 2

   Add Citric Acid

   Once the milk reaches the desired temperature, stir in the citric acid until fully dissolved. Let it sit for 5 minutes.

3. 3

   Add Rennet

   Dilute the rennet in a small amount of cool, non-chlorinated water. Add it to the milk and stir gently for about 30 seconds. Remove from heat and let it sit undisturbed for 5-10 minutes until curds form.

4. 4

   Cut the Curds

   Once the curds have formed, use a knife to cut them into 1-inch cubes. Let them rest for 5 minutes.

5. 5

   Heat the Curds

   Gently heat the curds to 105°F (40°C) while stirring occasionally. Once heated, remove from the heat and let them sit for 5 minutes.

6. 6

   Drain the Curds

   Using a slotted spoon, transfer the curds to a colander lined with cheesecloth to drain off the whey. Gather the edges of the cheesecloth and squeeze gently to remove excess whey.

7. 7

   Knead and Stretch the Cheese

   Transfer the drained curds to a bowl. Add salt and knead the curds with your hands. If the curds are not pliable, heat them in a microwave for 30 seconds, then stretch and fold until smooth and elastic.

8. 8

   Shape the Mozzarella

   Form the mozzarella into balls and place in a bowl of ice water to cool and firm up.

9. 9

   Toast the Sourdough

   While the mozzarella is cooling, toast the slices of sourdough bread until golden brown.

10. 10

    Assemble and Serve

    Serve the fresh mozzarella on top of the toasted sourdough. Drizzle with olive oil, and sprinkle with salt and freshly ground black pepper.