THE INGREDIENTS LIST:
- 1 gallon whole milk (avoid ultra-pasteurized)
- 1 1/2 teaspoons citric acid
- 1/4 teaspoon liquid rennet (diluted in 1/4 cup cool, chlorine-free water)
- 1 teaspoon cheese salt (optional, to taste)
INSTRUCTIONS:
- In a large stainless steel pot, combine the whole milk and citric acid, stirring gently to dissolve the citric acid.
- Heat the milk mixture over medium heat, stirring occasionally, until it reaches a temperature of 90°F (32°C). Remove the pot from the heat.
- Stir in the diluted liquid rennet, using an up-and-down motion, for about 30 seconds.
- Cover the pot and let it sit undisturbed for 5-10 minutes, allowing the curds to form.
- Once the curds have formed, use a long knife to cut them into 1-inch cubes, making sure to cut all the way to the bottom of the pot.
- Return the pot to the stove and heat the curds over medium-low heat, stirring gently, until they reach a temperature of 105°F (40°C). Be careful not to break up the curds too much.
- Using a slotted spoon or ladle, carefully transfer the curds to a microwave-safe bowl, leaving behind as much whey as possible.
- Microwave the curds on high for 1 minute. Drain off any excess whey that accumulates.
- Microwave the curds for an additional 30 seconds, then carefully knead and stretch them with your hands or a spoon until they become smooth and stretchy like taffy.
- If using cheese salt, sprinkle it over the stretched mozzarella and knead it in until well incorporated.
- Shape the mozzarella into balls or logs, or use it immediately in your favorite recipes.
Whether enjoyed fresh on its own or incorporated into a variety of dishes, homemade mozzarella cheese is a true delight that will elevate your culinary creations to new heights. So roll up your sleeves, gather your ingredients, and prepare to be amazed by the magic of homemade mozzarella!!!
