Wo-homemade Mozzarella Logs Recipe

Prepare acids and rennet

Dissolve 1 tsp citric acid in 2 tbsp warm water and set aside. Dilute 1/4 tsp liquid rennet in 2 tbsp cool water and set aside separately.

Heat milk and cream

Pour 4 cups whole milk and 1/2 cup heavy cream into a heavy-bottomed pot. Stir once to combine and slowly heat over medium heat, stirring gently to prevent scorching.

Add citric acid

When milk reaches about 55°F (13°C) to 60°F (15°C) or very warm to the touch, stir in the dissolved citric acid. Continue heating and stir gently. This acid helps the milk acidify and will assist curd formation.

Bring to curd temperature

Heat the milk to 88°F–90°F (31°C–32°C). Remove the pot from direct heat and stir in the diluted rennet with one gentle up-and-down motion for about 30 seconds. Cover the pot and let sit undisturbed for 5–10 minutes until a firm curd forms (clean break when cut).

Cut and rest the curd

Using a long knife or offset spatula, cut the curd into 1-inch cubes. Let the curds rest undisturbed for 5 minutes to firm slightly and allow whey to separate.

Heat to separate whey

Return the pot to low heat and gradually heat the curds to 105°F–110°F (40°C–43°C) over 5–8 minutes, gently stirring occasionally to keep curds from matting. Once reached, turn off heat and continue stirring gently for 2–3 minutes.

Drain whey

Line a colander with cheesecloth and ladle the curds into it. Allow whey to drain for 5–10 minutes. Reserve some whey (about 1/2–1 cup) for stretching if needed.

Microwave or hot-water stretch

Transfer drained curds to a microwave-safe bowl. Add 1.5 tsp kosher salt and knead briefly with a spoon. Microwave on high for 30 seconds, drain any released whey, fold and knead, then microwave again 20–30 seconds. Repeat until curd is hot and pliable (total microwave time ~60–90 seconds). Alternatively, place curds in a bowl and dunk in very hot (185°F/85°C) water to heat evenly until pliable. Be careful — curd must be hot (steaming) to stretch.

Stretch and form logs

With heat-protected hands or gloves, knead and fold the hot curd; it will become smooth and shiny. Stretch by folding and pulling until it becomes elastic and can be formed into ropes. Roll stretched curd on a work surface to form logs about 1 inch diameter and 4–5 inches long. If curd cools and resists stretching, reheat briefly in microwave/hot water.

Chill and set

Place formed mozzarella logs into an ice bath (4 cups cold water with ice) or refrigerate for 10–15 minutes to firm up before breading.

Bread the logs

Set up a breading station: flour, beaten eggs, and breadcrumbs. Dredge each chilled log first in flour (shake off excess), then dip in beaten egg, then coat thoroughly with breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step once more.

Fry until golden

Heat vegetable oil in a heavy pot to 350°F (175°C). Fry breaded logs in batches for 1–2 minutes, turning as needed, until golden brown. Remove with a slotted spoon and drain on paper towels. Frying time is short — do not overcook or the cheese will leak out.

Serve

Serve hot with marinara sauce and garnish with chiffonade basil if desired.

If serving fresh (not fried), place mozzarella logs on a plate and drizzle lightly with olive oil, sprinkle with flaky salt, and garnish with basil or serve with dipping sauce.