Making mozzarella at home can be a deeply satisfying culinary experience. This fresh cheese, known for its soft texture and delightful stretchiness, is a favorite in many dishes like pizzas, salads, and appetizers. Here’s how you can make your own mozzarella with just a few ingredients and some basic cheese-making tools.

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

1. Dissolve the citric acid in 1/2 cup of water and pour into the large pot.

2. Pour the milk into the pot and stir well. Begin to slowly heat the milk to 90°F (32°C), stirring occasionally to prevent scorching.

Step 2: Adding the Rennet

1. Dissolve the rennet in the remaining 1/2 cup of water.

2. Once the milk reaches 90°F, remove the pot from heat and gently stir in the rennet solution using a slow up-and-down motion for about 30 seconds.

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

Step 3: Cutting the Curd

1. Cut the curd with a knife that reaches to the bottom of the pot, making 1-inch square cuts.

2. Place the pot back on the stove and heat the curds to 105°F (40°C), gently moving the curds around with the slotted spoon.

Step 4: Separating Curds and Whey

1. Turn off the heat and continue stirring gently for about 5 minutes.

2. Using the slotted spoon, transfer the curds to a cheese cloth-lined colander to drain off the whey. Try to remove as much whey as possible.

Step 5: Stretching the Curds

• Microwave method:

  1. Place the curds in a microwave-safe bowl and microwave on high for 1 minute. Drain off any excess whey. Knead the curd gently and microwave for another 30 seconds. Sprinkle salt over the cheese, and stretch it: fold it over and over on itself until it’s glossy.

• Hot water method:

  1. Heat a pot of water to just below boiling (about 185°F/85°C). Submerge the curd in the hot water using a slotted spoon. Let it sit until it becomes pliable and easy to stretch. Sprinkle salt over the cheese and stretch it as above until shiny.

Step 6: Forming the Mozzarella

1. Form the mozzarella into balls by pinching off a handful and tucking the ends underneath to make a smooth surface.

2. Place the finished mozzarella in a bowl of ice water to cool down quickly and maintain its shape.

Tips:

• Quality of milk is crucial; fresh, high-quality milk yields the best mozzarella.

• Handling the curd gently ensures a smoother cheese.

Once you’ve mastered the basics of making mozzarella, you can experiment with different milks, shapes, and even infusions of herbs for flavored mozzarella. Enjoy your fresh, homemade mozzarella in your favorite dishes!