Ingredients
Method
Making the Curds
- Pour the milk into a large pot and heat it to 85°F (29°C).
- Stir in the dissolved citric acid and let it sit for 5 minutes.
- Heat the milk to 190°F (88°C) while stirring gently.
- Remove from heat and add the diluted rennet, stirring gently for 30 seconds.
- Let the mixture sit undisturbed for 5-10 minutes until curds form.
- Cut the curds into 1-inch cubes and let them rest for 5 minutes.
- Gently stir the curds for 5 minutes, then heat to 105°F (40°C) while stirring.
- Remove from heat and let curds settle for 5 minutes.
Shaping the Mozzarella
- Using a slotted spoon, transfer the curds to a bowl lined with cheesecloth.
- Sprinkle salt over the curds and mix gently.
- Microwave the curds for 1 minute, then knead gently.
- Microwave again for 30 seconds, knead, and repeat until the curds are stretchy.
- Shape the mozzarella into balls and place in a bowl of cold water to cool.
Nutrition
Notes
Fresh mozzarella is best enjoyed the same day it is made, but can be stored in water in the refrigerator for up to a week.