Today, we’ll give you a very easy recipe. You won’t need any special equipment, and will enjoy some perfect, creamy mozzarella in just 30 minutes.
Note that you’ll get different results, each time you try this recipe. Once you try this mouthwatering, homemade version, you will never even think of store-bought mozzarella.
- 3/4 tsp citric acid, dissolve it in 1/2 cup cold water;
- 1/4 rennet tablet, dissolve it in 1/8 cup cold water (find it here);
- 1/2 gallon whole milk;
- 1/2 tsp sea salt.
Turn the heat on medium-high. Pour half a gallon of whole milk into a large, heavy duty pot. Add the citric acid/water mixture in the pot and stir gently until the milk reaches 90°F.
Once you take the pot off the heat, stir in the rennet solution slowly, using a slotted spoon. Cover it well and let it sit for about 5 minutes. Gently press the curd with your finger (it should resemble a custard).
Cut a cross-hatch pattern into your cheese curds, once they get a soft, custard-like consistency. Be sure to use a long, sharp knife.
Cook your cheese curds to 105°F before draining off the whey.
Once you’ve cooked and drained your curds, heat them until they get a bit elastic, enabling you to stretch them.
Stretch and fold the cheese. And don’t panic if it tears. Just add some more heat and fold in some salt. The more you fold your cheese, the more string-like will get. You can tear off small pieces and roll them into balls. Serve your homemade mozzarella warm with some olive oil and sea salt.