Homemade Mozzarella – A Simple Recipe for Fresh Cheese

Pour the milk into a large pot and place it over medium heat. Warm the milk to about 85°F (29°C), stirring occasionally to prevent it from scorching.

Add the Acid:
Once the milk has reached the desired temperature, add the white vinegar or lemon juice. Stir gently for about 30 seconds to help the milk begin to curdle.

Prepare the Rennet:
In a small bowl, dissolve the rennet in 1/4 cup of cool, non-chlorinated water. Stir it well to dissolve completely.

Add Rennet to Milk:
Slowly pour the dissolved rennet into the milk while stirring gently for about 30 seconds. After this, stop stirring and cover the pot. Let it sit undisturbed for 30-60 minutes, until the curd has formed and the whey has separated.

Cut the Curd:
Once the curds have formed, use a long knife to cut them into 1-inch cubes. Let them sit for 5 minutes to allow them to firm up.

Cook the Curd:
Slowly heat the curds over medium-low heat to 105°F (40°C), stirring gently occasionally. Once the curds have reached the right temperature, continue to cook them for an additional 10 minutes, stirring occasionally.

Drain the Whey:
After the curds are cooked, use a slotted spoon to transfer them into a colander lined with cheesecloth. Let the curds drain for about 15 minutes, then squeeze the excess whey out of the cheesecloth.

Stretch the Mozzarella:
After draining, transfer the curds to a bowl. Add salt to taste. Now it’s time to stretch the cheese! Heat some water to 170°F (77°C) and pour it over the curds. Wear gloves to handle the hot cheese and begin stretching and folding it like dough. Stretch it until it becomes smooth and glossy.

Form the Mozzarella Balls:
Once the cheese has been stretched, form it into balls. You can make a large ball or several small ones, depending on your preference.

Place in Ice Water:
To set the mozzarella, place the balls in a bowl of ice water for about 10 minutes.

Serving and Storage Tips:

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