Ingredients
-
¾ cup cool water, divided
-
1/4 teaspoon liquid rennet
-
1 ½ teaspoons citric acid
-
1 gallon raw milk
-
1 teaspoon salt (Optional)
Directions
-
Combine 1/4 cup water and rennet in a small bowl; mix well.
-
Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
-
Pour milk into a large pot set over medium heat. Stir in citric acid mixture.
-
Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
Dotdash Meredith Food Studios
-
Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
Dotdash Meredith Food Studios
-
Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
Dotdash Meredith Food Studios
-
Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
Dotdash Meredith Food Studios
-
Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
Dotdash Meredith Food Studios
-
Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
Dotdash Meredith Food Studios
-
Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
-
Enjoy!
DOTDASH MEREDITH FOOD STUDIOS
Recipe Tips
Do not use ultra-high temperature processed (UHT) milk. Regular pasteurized milk will work, but raw milk is best.
At the end of Step 8, you can place your curds into a plastic bag and store both the curds and the whey in the refrigerator for 2 to 3 days before continuing the process.
If you want a moist mozzarella with a softer texture, don't let the curd get as firm and work less when stretching and kneading. You can speed up the cooling process in Step 10 by placing mozzarella balls into an ice water bath.
Nutrition Facts (per serving)
195 | Calories |
11g | Fat |
15g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 195 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 6g | 31% |
Cholesterol 33mg | 11% |
Sodium 324mg | 14% |
Total Carbohydrate 15g | 5% |
Total Sugars 15g | |
Protein 11g | 21% |
Calcium 368mg | 28% |
Iron 0mg | 1% |
Potassium 465mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.