How to Make the Best Mozzarella Recipe | Bold Baking Basics

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.

In a small bowl, combine citric acid with 1/4 cup of water and stir, then set aside.

In another small bowl, combine rennet with 1/4 cup of water and stir, then set aside.

In a very large pot, combine milk and the citric acid mixture, stirring for 30 seconds.

Turn on heat to medium low and stir milk frequently until it reaches 90 degrees Fahrenheit (32 degrees Celsius), about 5 minutes.

Remove pot from heat and stir in the rennet mixture for 30 seconds, ensuring it's well mixed.

Cover the pot and let it sit undisturbed for 5 minutes to allow curds to form.

Check for curds by slipping a spatula or knife against the pot; it should be thick and wobble.

Cut the curds into one-inch strips, then cut in the opposite direction to create a grid pattern.

Return the pot to the stovetop and heat it until it reaches 105 degrees Fahrenheit (40 degrees Celsius), gently agitating the curds.

Remove from heat, cover, and let it stand for another 10 minutes.

Line a sieve or colander with cheesecloth over a pot to drain the cheese.

Using a slotted spoon, remove curds from the whey and place them into the cheesecloth.

Squeeze the cheesecloth tightly to remove as much liquid as possible from the curds.

Add 3 teaspoons of salt to the remaining whey in the pot and stir.

Remove 4 cups of whey and set it aside for storing mozzarella later.

Heat the remaining whey to 175 degrees Fahrenheit (80 degrees Celsius) and turn off the heat.

Put on clean, thick kitchen gloves and place the curds in the hot whey for 10 seconds.

Remove the cheese, stretch it as much as possible, and fold it over on itself.

Return the cheese to the hot whey for another 10 seconds, then stretch it again and sprinkle with salt.

Continue to dip, stretch, and fold the cheese 2-3 more times until it becomes smooth, silky, and shiny.

Shape the cheese into a smooth ball by tucking the edges underneath.

Place the mozzarella ball back into the hot whey for 15 minutes to cool down.

Transfer the mozzarella to the reserved whey to chill and store.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens