Mozzarella

Mozzarella is a versatile cheese cherished for its stretchy, gooey texture and mild flavor. Melted on pizza, layered in lasagna, or enjoyed fresh with tomatoes and basil, this Italian cheese adds creamy richness to any dish.

Ingredients

• 1 gallon milk
• 1 1/2 tsp citric acid
• 1/4 tsp liquid rennet
• 1/4 cup cold water
• 1 tsp cheese salt

Instructions

1. Pour the milk into a large pot and heat it to 55°F (13°C).
2. Dissolve the citric acid in 1/4 cup of cold water and add it to the milk. Stir gently.
3. Heat the milk to 88°F (31°C). Add the liquid rennet and stir for 30 seconds.
4. Cover the pot and let it sit for 5 minutes until the curds form.
5. Cut the curds into 1-inch cubes and let them rest for another 5 minutes.
6. Slowly heat the curds to 105°F (40°C), stirring gently.
7. Remove from heat and continue stirring for 5 minutes.
8. Using a slotted spoon, scoop the curds into a microwave-safe bowl.
9. Microwave the curds for 1 minute, then carefully drain off the excess whey.
10. Knead the curds like dough until smooth, then fold in the cheese salt evenly.
11. Form the mozzarella into balls or logs and place them in ice water to set.

Keywords: Homemade, Stretchy, Gooey, Italian

Spice Rack: Salt

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