Fresh Mozzarella Recipe
Make Fresh Mozzarella Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Milk and Acid
Salt and Ice Bath
Method
Preparation of Milk
- 1
- 2
Add Citric Acid
Once the milk reaches the desired temperature, sprinkle in 1.5 tablespoons of citric acid while stirring gently. This will help the milk to curdle.
- 3
Let the Milk Sit
Remove the pot from heat and let it sit for about 5-10 minutes, allowing the curd to form.
Curdling and Cutting
- 4
Add Rennet
In a small bowl, dissolve 1 teaspoon of rennet in 1 cup of water. Pour this mixture into the curdled milk and stir gently for about 30 seconds.
- 5
Let it Rest
Cover the pot and let the mixture sit undisturbed for 5-10 minutes until it sets and forms a solid curd.
- 6
Cut the Curd
With a long knife or a spatula, cut the curd into 1-inch cubes. Let it rest for another 5 minutes.
Cooking the Curd
- 7
Heat the Curd
Gently heat the curds over low heat, stirring occasionally. Increase the temperature to about 105°F (40°C) for 5-10 minutes.
- 8
Drain the Curds
Using a slotted spoon, carefully transfer the curds to a colander lined with cheesecloth. Allow to drain for 5 minutes.
Forming the Mozzarella
- 9
Knead the Curds
Once drained, sprinkle 2 tablespoons of kosher salt over the curds. Knead the curds with your hands until they are smooth and elastic, about 5 minutes.
- 10
Shape the Mozzarella
Form the kneaded curds into balls, about the size of a baseball. Place them in an ice bath made of 4 cups of cold water and 4 cups of ice to cool.
