Mozzarella

• Fun to make with stretching process
• quick to prepare

• Milk
• rennet
• citric acid
• salt

• Pizza
• caprese salad
• sandwiches

Mozzarella is a famous Italian cheese, best known for its use on pizzas and in Caprese salads. It has a unique stretchy texture when melted and a distinct, mild flavor. The process of making mozzarella involves curdling milk with rennet and citric acid, then stretching and kneading the curds. This 'pasta filata' method is engaging and fun for beginners, offering a hands-on cheese-making experience. Fresh homemade mozzarella is creamier and more flavorful than most store-bought versions, making it a rewarding first project for new cheesemakers.

Dissolve Citric Acid: Dissolve the citric acid in 1/4 cup of water. Pour this into a large pot.

Add Milk: Pour the milk into the pot and stir gently to combine with the citric acid solution.

Heat the Milk: Slowly heat the milk to 90°F, stirring gently. Use a thermometer to monitor the temperature.

Dissolve Rennet: While the milk is heating, dissolve the rennet in the remaining 1/4 cup of water.

Add Rennet to Milk: Once the milk reaches 90°F, remove it from the heat and gently stir in the rennet solution with an up and down motion for about 30 seconds.

Curd Formation: Cover the pot and let it sit undisturbed for 5 minutes. The milk should set and look like custard. If it’s still too liquid, let it sit for a few more minutes.

Cut the Curds: With a knife that reaches the bottom of the pot, cut the curds into a 1-inch grid.

Cook the Curds: Return the pot to the stove and gently heat the curds to 105°F, stirring slowly. The curds will start to separate from the whey.

Separate Curds and Whey: Use a slotted spoon to move the curds to a microwave-safe bowl. Press the curds gently with your hands to remove as much whey as possible.

Microwave the Curds: Microwave the curds for 1 minute. Drain off the whey, then gently fold the curds over and over (like kneading bread dough). Microwave two more times for 35 seconds each, kneading after each heating.

Add Salt and Stretch: Add salt to the cheese after the second kneading. Stretch the cheese like taffy until it’s smooth and shiny. If it’s not stretching, microwave for another 30 seconds.

Shape the Mozzarella: Once the cheese is smooth and shiny, form it into a ball or any shape you like.

Cool the Cheese: Place the cheese in a bowl of ice water for a few minutes to set its shape.

Store or Use: Use your homemade mozzarella immediately or store it in the refrigerator. It’s best used within a few days.