Making mozzarella cheese at home is a rewarding process Here's a simplified version




mozzarella cheese

Ingredients:

1 gallon (3.8 liters) whole milk
1 1/2 teaspoons citric acid
1/4 teaspoon liquid rennet
1 teaspoon cheese salt or kosher salt.




Instructions:

1. Dissolve 1 1/2 teaspoons of citric acid in 1/4 cup of cool, chlorine-free water. Stir until dissolved.


2. In a large pot, heat the milk to 55°C (131°F), stirring occasionally to prevent scorching.


3. Once the milk reaches the desired temperature, remove it from the heat and gently stir in the citric acid solution. Mix thoroughly for about 30 seconds.


4. Dissolve 1/4 teaspoon of liquid rennet in 1/4 cup of cool, chlorine-free water. Stir until dissolved.


5. Slowly pour the rennet solution into the milk while stirring gently. Continue stirring for about 30 seconds.


6. Cover the pot and let it sit undisturbed for 5-10 minutes, allowing the curds to form.


7. After the curds have formed, cut them into 1-inch cubes using a long knife.


8. Heat the curds to 42°C (108°F) while stirring gently. This helps expel more whey from the curds.


9. Once the curds reach the desired temperature, remove them from the heat and continue to stir for another 5-10 minutes.


10. Using a slotted spoon, transfer the curds to a microwave-safe bowl. Microwave them on high for 1 minute.


11. Drain off the whey, then microwave for an additional 30 seconds. Drain again.


12. Knead the curds like dough, adding 1 teaspoon of cheese salt or kosher salt during the kneading process.


13. Shape the mozzarella into balls or place it in cold water for about 30 minutes to set.


14. Your homemade mozzarella cheese is now ready to enjoy.


Remember, practice makes perfect, so don't be discouraged if your first attempt isn't perfect.