My Trustworthy Homemade Mozzarella Recipe (finale)

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.

Start with 1 gallon of fresh pasteurized whole milk.

Dilute 2 grams of citric acid in 1/4 cup of water and add it to the milk.

Warm the milk to 90º Fahrenheit (32º Celsius).

Add 4 drops of single strength liquid rennet to 2 tablespoons of non-chlorinated water and stir gently for 30 seconds.

Cover the mixture and let it rest for 45 minutes.

Check for a clean break by inserting your pinky into the curds and lifting.

Make crisscross cuts in the curds, spacing them about an inch apart.

Heat the curds to 110º Fahrenheit (43º Celsius) for about 5 minutes.

Use a slotted spoon to gently transfer the curds to a colander without damaging them.

Allow the whey to drain by using the weight of the curds.

Cut the curds into slices and transfer them to a heat-safe container.

Temper the curds with hot tap water, discarding the water gradually through a colander.

Stretch the curds in water that is almost boiling (ideally 185º Fahrenheit or 85º Celsius).

Salt the cheese as you form it into a ball.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens