ADVERTISEMENT
Warm the Milk: Begin by gently warming the milk in a large pot to about 90°F. As you stir, gradually add the dissolved citric acid. This is a crucial step for initiating the curdling process.
Add the Rennet: Once the milk reaches the desired temperature, stir in the diluted rennet with a slotted spoon, using an up-and-down motion for roughly 30 seconds. Then, allow the mixture to rest undisturbed for 5 minutes, during which the milk will start to coagulate.
Cut the Curd: After the milk has set, cut the curd into cubes by making a grid pattern with a knife. Gently heat the curds to about 105°F, stirring slowly. You’ll notice the curds beginning to consolidate and separate further from the whey.
Microwave Method: Transfer the curds with a slotted spoon to a microwave-safe bowl. Microwave on high for 1 minute, then drain off the whey. Fold and gently stretch the curds. Repeat the microwaving and stretching process twice more, for 30 seconds each, until the cheese is smooth and elastic.
Shape and Cool: Season the cheese with salt to your preference, shape it as desired, and then immerse it in cool water for a few minutes. Finally, transfer it to an ice-water bath to cool down completely.
Congratulations, you’ve just made your own homemade mozzarella cheese! This process not only brings a touch of homemade charm to your meals but also opens up a world of culinary exploration. Whether used in a homemade pizza, a refreshing Caprese salad, or enjoyed on its own, your fresh mozzarella is sure to elevate any dish it accompanies.
Embrace the simplicity and satisfaction of homemade cheese-making. It’s a testament to the wonders you can create with just a few basic ingredients and a dash of love and patience. Enjoy your kitchen adventure and the delicious mozzarella that results. Bon appétit!
