How to Make Mozzarella I Good Times With Jen

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Lower calorie option and more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

More natural and less processed.

Pour 1 gallon of whole milk into a nonreactive pot (nonstick or stainless steel).

In one bowl, dissolve citric acid in 1/4 cup of water.

In another bowl, mix 1 teaspoon of vegetable rennet with 1/4 cup of water.

Stir the citric acid solution into the milk for about 30 seconds.

Turn the burner on to medium heat and heat the milk to 90°F (32°C), stirring to evenly distribute the heat.

Once the milk reaches 90°F, gently pour the rennet solution over the back of a spoon into the milk and stir for a few seconds.

Cover the pot and let it sit undisturbed for at least 10 minutes to allow curds to form.

After 10 minutes, check the curds; they should resemble silken tofu or custard.

Cut the curds into a grid pattern using a sharp tool, going all the way to the bottom.

Return the pot to the heat and gently stir the liquid, bringing the temperature up to 105°F (40°C).

Once at 105°F, turn off the heat and drain the curds using a fine mesh strainer, pushing out excess whey with clean hands.

Transfer the curds to a microwave-safe bowl and microwave for 1 minute.

After 1 minute, drain any excess whey and microwave again for 35 seconds until the curds reach 135°F (57°C).

Remove from the microwave, knead the curds 2-3 times, and squeeze out more whey.

Check the temperature again; if it's at 135°F, knead and stretch the curds until smooth and glossy, adding salt during this process.

Form the mozzarella into a ball and place it in an ice bath to firm up.

Store in the fridge in a container with some whey if not serving immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens