Homemade Mozzarella

BARB’S (BOSCH) KITCHEN CENTRE 9766 – 51 Avenue NW
Edmonton, AB 780-437-3134 www.barbskitchen.com

1 1⁄4 cup water
1 1⁄2 tsp citric acid
1⁄4 tsp liquid rennet
1 gallon milk, whole or 2% 1 tsp kosher salt

Stir citric acid into 1 cup of water until dissolved. In a separate bowl, stir rennet into 1⁄4 cup of water.

Pour the milk into a pot and stir in citric acid solution. Set the pot over medium-high heat and warm to 90F, stirring gently.

Remove the pot from the heat, stir in rennet solution. Count to 30, stop stirring, cover the pot and let it sit undisturbed for 5 minutes.

After 5 minutes the curds should have set, and it should look and feel like soft tofu. If it is liquid, re-cover the pot and let it sit for another 5 minutes. Once the milk has set cut it into uniform curds, making horizontal then vertical cuts through the curds, in a grid-like pattern.

Place the pot back on the stove over medium heat and warm the curds to 105F. Stir slowly as the curds warm, trying not to break them up too much. The curds will clump together and separate from the whey.

Remove pan from the heat and continue stirring gently for 5 minutes.

Ladle the curds into a microwave safe bowl with a slotted spoon, microwave the curds for 1 minute. Drain off the whey. Put on rubber gloves and fold the curds over on themselves a few times.

Check the internal temperature of the curds. If the temperature has reached 135F, continue with stretching the curds. If not, continue microwaving at 30 second intervals until desired temperature is reached.

Sprinkle salt over the cheese and stretch and fold the curds repeatedly. Once it has tightened and has a glossy sheen, shape into a ball, or several bocconcini balls.

Mozzarella can be used immediately or refrigerated for a week.

*To refrigerate, mix a teaspoon of salt with a cup of cooled whey, pour over mozzarella in a small container and cover.