- Warm the Milk: Start by pouring the gallon of milk into a large pot. Warm it gently over medium heat until it reaches 90 degrees Fahrenheit. Stir occasionally to prevent scorching.
- Add Citric Acid: While the milk is warming, dissolve 1 1/2 teaspoons of citric acid in 1 cup of cool water. Once the milk reaches the right temperature, stir in the citric acid solution. You’ll notice the milk beginning to curdle.
- Add Rennet: Next, dissolve your rennet (1/4 tablet or 1/4 teaspoon) in 1/4 cup of cool water. Add this mixture to the milk and stir gently for about 30 seconds. Stop stirring and let the milk sit for 5 to 10 minutes. The milk will further coagulate, forming a soft, solid mass (curd) and a liquid (whey).
- Cut and Cook the Curd: With a knife, gently cut the curd into cubes while it’s still in the pot. Then, heat the curds and whey to 105 degrees Fahrenheit, stirring slowly. The curds will become firmer.
- Stretch the Cheese: Using a slotted spoon, remove the curds from the whey and place them in a microwave-safe bowl. Microwave the curds in short bursts, stretching and folding between each burst. Add salt to your taste during this process. Keep doing this until the cheese becomes smooth and elastic.
- Shape and Cool: Once your cheese is stretchy and shiny, shape it into a ball or any shape you prefer. Let it cool down a bit, and your homemade mozzarella is ready to be enjoyed!
This recipe is a great way to add a homemade, gourmet touch to your dishes. Whether you’re making a classic caprese salad, topping a homemade pizza, or simply enjoying it fresh, this mozzarella will surely impress with its fresh, creamy flavor. Happy cheese-making!
