1. Prepare the Milk:
Pour the milk into a large stainless steel pot.
Dissolve 1 1/4 teaspoons of citric acid in 1/4 cup of cool water. Pour the mixture into the milk and stir gently.
Heat the milk slowly to 90°F (32°C) while stirring.
2. Add the Rennet:
Dissolve 1/4 rennet tablet (or 1/4 teaspoon liquid rennet) in 1/4 cup of cool water. Add this to the milk and stir gently for 30 seconds.
Cover the pot and let it sit undisturbed for about 5-10 minutes until the curd forms. It should resemble soft tofu.
3. Cut the Curd:
Once the curd is set, use a long knife to cut it into 1/2-inch cubes. Make vertical cuts first, then horizontal cuts to form a grid pattern.
Let the curds rest for 5 minutes.
4. Heat the Curds:
Slowly heat the curds to 105°F (40°C) while gently stirring. This process helps the curds release more whey.
5. Separate the Whey:
Once the curds reach 105°F, remove from heat and let them sit for 5 minutes.
Use a slotted spoon to transfer the curds into a colander lined with cheesecloth. Gently press out excess whey.
6. Stretch and Knead:
Place the curds in a microwave-safe bowl and microwave for 1 minute on high. Drain off any released whey.
Knead the curds with your hands or a spoon. Microwave again for 30 seconds if needed to reach a stretchy consistency.
Add salt to taste and continue to knead until the cheese is smooth and shiny.
See also Snowball recipe
7. Form the Mozzarella:
Once the cheese is stretchy and smooth, form it into a loaf or block shape.
Place the mozzarella in cold water for a few minutes to cool and set.
8. Slice and Store:
Once cooled, slice the mozzarella into desired thicknesses.
Store the slices in an airtight container in the refrigerator. Use within a week.
Tips:
If you prefer a more uniform shape, press the cheese into a mold after stretching.
For a creamier texture, use whole milk with a higher fat content.
Enjoy your homemade mozzarella cheese slices in sandwiches, on pizzas, or as a delicious snack!
