Homemade Mozzarella Recipe

By pattie_d

The most fun part of making your own mozzarella is the stretching process. It’s almost magical to watch the curds become a smooth, elastic mass. And nothing beats its fresh, sweet flavor.

Ingredients

• 2 gallons whole or lowfat milk (cow’s or goat’s milk)
• 2 1/2 teaspoons citric acid powder*
• 1/2 teaspoon liquid rennet
• 1/4 cup cool (55- to 60-degree) water
• 8 cups water
• 1/4 cup salt

Details

Servings 1
Adapted from herbcompanion.com

Preparation

Step 1

1. Pour milk into a large, heavy-bottomed pot and stir in the citric acid, stirring for 2 minutes. Bring the milk to 88 degrees. (It doesn’t matter whether you stir.) Remove the pot from heat.

2. Dissolve liquid rennet in the 1/4 cup water in a small bowl. Add mixture to milk and stir for 30 seconds. Cover pot and let stand for 15 minutes.

4. Heat the curds over low heat, stirring gently to keep them separated. The curds will begin to shrink as the whey begins to separate. Slowly heat the curds to 108 degrees, stirring often, about 15 minutes. Turn off heat and continue to stir every few minutes for 20 minutes longer.

5. Meanwhile, combine the 8 cups of water and salt in a pot and bring to 180 degrees.

7. Cut the curds into 1-inch cubes and place in a large bowl. Pour the hot water over the curds; the water should cover them. (The hot water will warm the cheese so it can be stretched.)