This is a pretty simple recipe. It requires no complicated equipment; it produces perfect, creamy results in 30 minutes.
I’ve been using this recipe for some time now. Though it comes out a little different every time I make, it is a big hit. You’ll never want to go back to store-bought mozzarella once you try this delicious and easy homemade version.
- 3/4 teaspoon citric acid*, dissolved in 1/2 cup of cold water
- 1/4 rennet tablet*, dissolved in 1/8 cup of cold water (where to find)
- 1/2 gallon whole milk.
- 1/2 teaspoon sea salt
- kitchen thermometer
Pour milk into a large, heavy pot over medium-high heat. Add the citric acid/water mixture, and stir gently until milk reaches 90 F.
Remove pot from heat; slowly stir in the rennet solution, using an up-and-down motion with your slotted spoon. Cover and let rest for 5 minutes. Then inspect the curd; it should resemble a custard if pressed gently with your finger.
When you reach the point where your cheese curds have set into a soft, custard-like consistency, cut a cross-hatch pattern into the curds using a long, sharp knife.
Then, cook your curds to 105 degrees before draining of the liquid whey.
Once your cheese curds are cooked and drained, heat them until they can be stretched.
Stretch the cheese and fold it back on itself. If it tears, add more heat and fold in salt. The more you fold the cheese the more string-like it becomes.Tear off pieces and roll into balls, serve warm with olive oil and sea salt.
Original article and credits: LivingTraditionally.com