Making mozzarella at home can be a rewarding adventure in the kitchen. This soft and stretchy cheese is a popular ingredient in dishes like pizzas, salads, and appetizers. Let’s dive into how you can create your very own mozzarella cheese with just a few ingredients and basic cheese-making tools.

Ingredients and Equipment

Ingredients:

• 1 1/4 gallons of milk (not ultra-pasteurized)
• 1 1/2 teaspoons citric acid
• 1/4 teaspoon liquid rennet (or rennet tablet equivalent)
• 1 teaspoon kosher salt (adjust to taste)
• 1 cup of water (chlorine-free)

Equipment:

• Large pot
• Thermometer
• Slotted spoon
• Microwave-safe bowl (if using microwave method)
• Cheese cloth (optional)

Instructions

Step 1: Acidifying the Milk

• Dissolve the citric acid in water and add it to the milk in a large pot. Heat the mixture to 90°F (32°C) while stirring occasionally.

Step 2: Adding the Rennet

• Dissolve the rennet in water and add it to the milk once it reaches 90°F. Let it sit undisturbed for 5 minutes until it resembles soft tofu.

Step 3: Cutting the Curd

• Cut the curd and heat it to 105°F (40°C) on the stove while stirring gently.

Step 4: Separating Curds and Whey

• Transfer the curds to a cheesecloth-lined colander to drain off the whey.

Step 5: Stretching the Curds

• Microwave method: Microwave the curds, knead, and stretch.
• Hot water method: Submerge the curd in hot water, sprinkle salt, and stretch.

Step 6: Forming the Mozzarella

• Shape the mozzarella into balls and cool them in ice water.

Tips for Success

• Quality of milk matters, so opt for fresh and high-quality milk.
• Handle the curd gently for a smooth and satisfying cheese.

Once you’ve mastered the art of making mozzarella, feel free to get creative by exploring different milks, shapes, and herb infusions for a unique twist. Indulge in your freshly made mozzarella in your favorite recipes and savor the homemade goodness!