What You’ll Need
- 1 gallon of whole milk
- 1 ½ teaspoons of citric acid
- ¼ rennet tablet
- 1 teaspoon of cheese salt
- Thermometer
- Slotted spoon
- Cheesecloth
Step 1: Prepare the Milk
Pour the whole milk into a large stainless steel pot. Sprinkle the citric acid over the milk and stir gently to combine.
Step 2: Heat the Milk
Place the pot on the stove over medium heat and slowly warm the milk to around 90°F. Stir occasionally to prevent scorching.
Step 3: Add Rennet
Dissolve ¼ rennet tablet in ¼ cup of cool, non-chlorinated water. Once the milk reaches 90°F, remove it from heat and gently stir in the rennet solution. Cover the pot and let it sit undisturbed for 30 minutes.
Step 4: Cut the Curds
After 30 minutes, the milk should have formed a custard-like consistency with a clear separation between the curds and whey. Cut the curds using a long knife, making parallel cuts about ½ inch apart. Repeat in the opposite direction to create a grid pattern. Let it rest for 5 minutes.
Step 5: Heat the Curds
Place the pot back on the stove over low heat and slowly heat the curds to 105°F while gently stirring. This process helps expel more whey and yield firmer cheese. Remove from heat and continue stirring for 5 minutes.
Step 6: Shape the Mozzarella
Using a slotted spoon, transfer the curds to a microwave-safe bowl, draining off excess whey. Microwave the curds on high for 1 minute and carefully drain any additional liquid. Knead the curds with a spoon or your hands until they become smooth and shiny, adding salt during the process.
Step 7: Store and Enjoy
Once the mozzarella reaches your desired consistency, shape it into small balls or a large loaf. Immerse the cheese in an ice bath for 15 minutes to cool and set. Now, your homemade mozzarella is ready to be enjoyed! Store it in a container, submerged in brine, and refrigerate for up to two weeks.
Voila! You’ve successfully made your own mozzarella cheese. Now you can impress your friends and family with your culinary skills or simply indulge in the creamy goodness of homemade mozzarella. Happy cheesemaking!