Homemade Mozzarella Cheese

Instructions

1. 1

   Dissolve the citric acid in 60ml (1/4 cup) of cool water. Pour the milk into a large stainless steel pot and stir in the citric acid solution.

2. 2

   Heat the milk over medium heat to 32°C (90°F), stirring gently. The milk will begin to curdle slightly.

3. 3

   While heating, dissolve the rennet in 60ml (1/4 cup) of cool water. When milk reaches 32°C (90°F), remove from heat and gently stir in the rennet solution using an up-and-down motion for about 30 seconds.

4. 4

   Cover the pot and let it sit undisturbed for 5 minutes. The milk should form a thick curd with clear whey separating.

5. 5

   Cut the curd into a grid pattern with a long knife, making 2.5cm (1-inch) squares. Return the pot to heat and warm to 41°C (105°F), gently stirring the curds.

6. 6

   Remove from heat and use a slotted spoon to transfer the curds to a microwave-safe bowl. Press the curds gently with your hands to remove excess whey.

7. 7

   Microwave the curds for 1 minute, then drain off the whey. Add the salt and fold it into the curds.

8. 8

   Microwave for another 30 seconds. The curds should reach 57°C (135°F) and become stretchy. Put on heat-resistant gloves and knead the cheese like dough, stretching and folding repeatedly.

9. 9

   Continue kneading until the cheese becomes smooth, shiny, and elastic. If it cools too much, microwave for another 30 seconds.

10. 10

    Shape the mozzarella into a ball or log. For immediate use, place in ice water for 5 minutes to set. For storage, wrap tightly and refrigerate in whey or salted water for up to 1 week.