Homemade Mozzarella (Print Version)

# Ingredients:

→ Main Ingredients

01 - ½ cup cold water, divided
02 - 1 ½ teaspoons citric acid
03 - ¼ teaspoon single-strength liquid rennet, or ¼ rennet tablet, crushed
04 - 1 gallon whole milk
05 - 1 teaspoon kosher salt, optional, for flavor

# Instructions:

01 - In one small bowl, combine ¼ cup cold water with the citric acid and stir until completely dissolved. In a separate bowl, dissolve the liquid rennet (or crushed rennet tablet) in another ¼ cup of cold water. Set both solutions aside.
02 - Pour the gallon of whole milk into a large non-reactive pot (stainless steel or glass works best). Add the dissolved citric acid solution to the milk and stir gently to combine. Heat the mixture over medium heat, stirring occasionally, until it reaches exactly 90°F (32°C) on a candy thermometer. You might notice the milk beginning to curdle slightly – this is normal.
03 - Once the milk reaches 90°F, remove the pot from heat. Add the diluted rennet solution using an up-and-down motion for about 30 seconds to distribute it evenly throughout the milk. Cover the pot and let it sit undisturbed for 8-10 minutes. During this time, the milk will set into a gel-like consistency with a clear separation between curds and whey.
04 - Check that the curds have set properly – they should have a firm, yogurt-like consistency that breaks cleanly when you insert a knife. Using a long knife, cut the curds into a 1-inch grid pattern, making sure to cut all the way to the bottom of the pot.
05 - Return the pot to medium heat and gently warm the curds to 105°F (40.5°C). Maintain this temperature for 5-10 minutes, stirring occasionally and very gently to prevent the curds from matting together. During this process, the curds will shrink and firm up as they release more whey. Turn off the heat and let the mixture rest for an additional 5 minutes.
06 - Line a colander with two layers of cheesecloth, allowing the excess cloth to drape over the edges, and place it over a large bowl. Carefully pour the curds and whey into the cheesecloth-lined colander. Gather the edges of the cheesecloth and gently squeeze to remove excess whey. Set the curds aside for now, and pour the drained whey back into the original pot.
07 - Heat the reserved whey over medium heat until it reaches 185-190°F (85-88°C). Maintain this temperature – you'll use this hot whey to heat and stretch the curds in the next steps.
08 - Using a slotted spoon, dip the bundle of curds (still in the cheesecloth) into the hot whey for a few seconds to warm them. Remove and begin kneading and folding the curds with your hands (be careful, they will be hot) to create a cohesive mass. Continue dipping the curds back into the hot whey for about 10 seconds at a time as needed, draining off excess liquid after each dip. Knead and stretch the cheese between dips until it becomes smooth, shiny, and stretchy – this typically takes about 8 dipping and kneading cycles.
09 - Once the cheese has reached the proper stretchy consistency, sprinkle the kosher salt (if using) over the surface and knead it in to distribute evenly. Stretch and fold the cheese into a smooth ball, or form multiple smaller balls if you prefer.
10 - Place the formed mozzarella ball(s) in a bowl of ice water for 5-10 minutes to firm up. The cheese is now ready to enjoy immediately! If saving for later, store in an airtight container, submerged in cool water, in the refrigerator.

# Notes:

01 - Fresh homemade mozzarella has a shorter shelf life than store-bought – use within 2-3 days for best quality and flavor.
02 - Reserve the leftover whey for other uses – it's great for soaking grains, adding to smoothies, or using in place of water when making bread.
03 - Ultra-pasteurized milk doesn't work well for cheese-making as the proteins have been altered. Look for regular pasteurized milk for best results.
04 - Rennet and citric acid can be found at specialty food stores, cheese-making supply shops, or online retailers.

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