Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Fresh Mozzarella Cheese

4.6
Save
Rate
Tap to rate
PREP TIME
45 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
12 servings
Italian
Fresh Mozzarella Cheese
Ingredients
  • 3/4 cup cool water, divided
  • 1/4 teaspoon liquid rennet
  • 1 1/2 teaspoons citric acid
  • 1 gallon raw milk
  • 1 teaspoon salt
Instructions
1
Combine 1/4 cup of water and rennet in a small bowl, ensuring they are well mixed.
2
In another small bowl, combine the remaining 1/2 cup of water and citric acid. Stir until it is fully incorporated.
3
Place milk in a large pot that is heated over medium heat. Gradually add the citric acid mixture to the milk, stirring constantly.
4
Continue heating the milk, stirring occasionally, until it reaches a temperature of 90 degrees F (32 degrees C) on an instant-read thermometer, approximately 5 minutes.
5
Carefully remove the milk from the heat source and stir in the rennet mixture using a figure-8 motion for 30 seconds. Then, use a counterclockwise motion with the spoon for another 30 seconds to calm the milk. Allow it to stand, covered, until it has set into a solid curd, taking around 5 to 10 minutes.
6
Gently press the edge of the curd with a palette knife or the back of a spoon to check for firmness.
7
Slice the curd vertically into 3/4-inch cubes using a palette knife. Gently stir the curds, but leave most of them intact.
8
Return the pot to the heat and cook over medium heat, stirring the curds gently, until it reaches a temperature of 109 degrees F (43 degrees C), approximately 5 minutes. Remove from heat.
9
Transfer the curds to a colander placed over a large bowl using a slotted spoon. Press the curds gently to extract the liquid whey. Pour the drained whey back into the pot.
10
Heat the whey to 185 degrees F (85 degrees C), about 5 minutes. Using gloves, tear off a piece of curd and place it on a slotted spoon. Dip the curd into the hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd repeatedly until it becomes smooth and elastic. Repeat this process with the remaining curd, kneading in salt each time.
11
Allow the mozzarella to cool. Wrap it tightly in plastic wrap and transfer it to the refrigerator for later enjoyment.