Mozzarella Cheese from Scratch
Ingredients: whole milk, citric acid, animal rennet, salt, vinegar · 270 min cook time · 785kcal · $5.55
Ingredients
1gallon whole milk, 1tsp citric acid, 0.25tsp animal rennet, 1tbsp salt, 0.25cup vinegar, 1tsp kosher salt
Instructions
1. For the quick method, pour one gallon of whole milk into a large pot. Dissolve citric acid in some water, ensuring it's completely dissolved before adding to the milk.
2. Add the dissolved citric acid to the milk while stirring. Place the pot on medium-low heat and slowly bring the temperature up to 90°F, stirring every 2 minutes to prevent scalding.
3. Dilute animal rennet in some water. Once the milk reaches 90°F, remove it from the heat, create a whirlpool, and slowly drip in the diluted rennet while counting to 10. Do not over-stir.
4. Cover the pot and let it sit for 5 to 10 minutes to allow curds to form.
5. Cut the formed curds into approximately 2-inch squares. Add salt, distributing it evenly.
6. Gently move the curds to prevent sticking and bring the temperature up to 105°F. Turn off the heat at 104°F, trying not to break up the big clumps.
7. Strain the curds using a bag or fine-mesh sieve, squeezing out the whey. Reserve the whey.
8. Knead and stretch the cheese curds like dough. Heat reserved whey to 180°F. Ladle hot whey over the curds, let sit for 15 seconds, then knead and fold the cheese. Repeat until shiny and pliable.
9. Place the formed mozzarella ball into cold water mixed with some reserved whey to stop the cooking process and help it keep its shape.
10. For the easy method, pour one gallon of milk into a pot and heat it gently to 115-120°F until steaming, but not boiling.
11. Remove from heat. Slowly add vinegar while stirring for 1 minute until curds begin to form.
12. Cover the pot and let it sit for 10 minutes.
13. Strain the curds using a bag, squeezing out the whey for 3 to 5 minutes.
14. Place the curds in a microwave-safe bowl. Microwave in 30-second intervals until hot and malleable. Add kosher salt and mix with a spatula.
15. Continue microwaving in 30-second intervals and folding with a spatula until the cheese comes together in a big clump and is workable.
16. Work the cheese with gloved hands. Form it into a ball and wrap it tightly in plastic wrap to help it hold its shape. Place in a small bowl.
17. Refrigerate for 4 hours, flipping halfway through.
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