Step 1: Acidifying the Milk
Dissolve the citric acid in 1/2 cup of water and pour it into the large pot.
Pour the milk into the pot and stir well. Slowly heat the milk to 90°F (32°C), stirring occasionally to prevent scorching.
Step 2: Adding the Rennet
Dissolve the rennet in the remaining 1/2 cup of water.
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.
Cover the pot and let it sit undisturbed for 5 minutes. The milk should set and resemble soft tofu. If it is still too liquid, let it sit for a few more minutes.
Step 3: Cutting the Curd
Cut the curd with a knife that reaches the bottom of the pot, making 1-inch square cuts.
Place the pot back on the stove and heat the curds to 105°F (40°C), gently moving them around with a slotted spoon.
Step 4: Separating Curds and Whey
Turn off the heat and continue stirring gently for about 5 minutes.
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:
Place the curds in a microwave-safe bowl and microwave on high for 1 minute. Drain off any excess whey. Gently knead the curds and microwave for another 30 seconds. Sprinkle salt over the cheese and stretch it: fold it over and over until it becomes glossy.
Hot water method:
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. Allow it to sit until it becomes pliable and easy to stretch. Sprinkle salt over the cheese and stretch it as described above until it becomes shiny.
Step 6: Forming the Mozzarella
Form the mozzarella into balls by pinching off a handful and tucking the ends underneath to create a smooth surface.
Place the finished mozzarella in a bowl of ice water to cool down quickly and maintain its shape.
Tips
The quality of milk is crucial; fresh, high-quality milk yields the best mozzarella.
Handle the curd gently to ensure a smoother cheese.
Once you’ve mastered the basics of making mozzarella, feel free to experiment with different types of milk, shapes, and even infusions of herbs for unique and flavorful variations. Enjoy your fresh, homemade mozzarella in your favorite dishes!
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