What You’ll Need
Ingredients:
- 1 gallon pasteurized whole milk (avoid ultra-pasteurized—it won’t curdle!)
- 1.5 tsp citric acid (dissolved in 2 tbsp cool water)
- 1/4 tsp liquid rennet (or 1/4 rennet tablet dissolved in 2 tbsp cool water)
- 1 tsp salt (or to taste)
Tools:
- Large pot (stainless steel)
- Thermometer
- Knife or spatula (to cut curds)
- Slotted spoon
- Microwave-safe bowl
- Gloves (optional, for handling hot cheese)
Step-by-Step Instructions
- Acidify the Milk:
- Dissolve citric acid in 2 tbsp cool water. Pour into the pot with milk and stir gently.
- Heat Slowly:
- Warm the milk to 90°F (32°C) over medium-low heat. Remove from heat.
- Add Rennet:
- Mix rennet with 2 tbsp water. Stir into the milk using an up-and-down motion for 30 seconds. Cover and let sit for 5–10 minutes until the curd forms a “clean break” (test with a knife).
- Cut & Cook Curds:
- Slice the curd into 1-inch cubes. Let rest 5 minutes, then gently reheat to 105°F (40°C) to firm them up.
- Drain & Stretch:
- Scoop curds into a colander to drain. Transfer to a microwave-safe bowl.
- Microwave in 30-second bursts, draining whey between heats, until the cheese reaches 145°F (63°C) and becomes stretchy. Add salt and knead like dough.
- Shape & Chill:
- Form into balls, braids, or logs. Dunk in ice water for 10 minutes to set the shape.
Quick Tips
- No microwave? Use hot whey (175°F/80°C) to stretch the cheese by hand.
- Too rubbery? Don’t overheat the curds—stick to the temperature guidelines.
- Storage: Keep in brine (1 tbsp salt per cup of leftover whey) for up to 1 week.
Troubleshooting
- Curds won’t form? Check if your milk is ultra-pasteurized.
- Cheese not stretching? Reheat slightly or add a pinch of citric acid.
- Bland flavor? Add more salt while stretching.
Enjoy your homemade mozzarella on pizza, salads, or with tomatoes and basil! 🍅🧀
Need help with a specific step? Ask away! 😊