DIY MOZZARELLA Cheese Recipe

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and budget-friendly.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural option and widely available.

Dissolve 1/4 tablet of rennet in 1/4 cup of water.

Dissolve 1.5 teaspoons of citric acid in a bowl.

In a large pot, add the dissolved citric acid and water mixture.

Add 1 gallon of whole milk to the pot and heat while stirring until it reaches 90°F.

Remove from heat and slowly add the rennet, stirring for about 30 seconds.

Let the mixture sit undisturbed for 5 minutes to allow curds to form.

Check the curds; they should look like custard with clear separation from the whey.

Cut the curds with a knife all the way to the bottom of the pot.

Place the pot back on the heat and slowly stir while heating to 105°F.

Once at 105°F, turn off the heat and stir for 2-5 minutes to firm up the curds.

Ladle curds into a microwave-safe bowl, saving the whey.

Microwave the curds for 1 minute, then add 1 teaspoon of cheese salt and fold gently.

Microwave for another 30 seconds, checking temperature; repeat until curds reach 160°F.

Stretch the curds like taffy until soft and shiny, then shape into a ball.

Plunge the mozzarella ball into cold, refrigerated water for 15 minutes, then into ice water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens