This is a lovely soft cheese that is so beautifully tender and milky that you are going to love. Your watch of mozzarella has a lot to do with the choice of milk you choose, you will need whole milk that is not ultra-pasteurized, raw milk is also a good option. Dissolve 1.5 teaspoons of granulated citric acid into one cup of water, make sure they are completely dissolved then set aside. Mix half a teaspoon of liquid rennet with a quarter cup of water.
In a large pot, add milk then vigorously stir in the citric acid mix to make sure it gets dispersed evenly and bring the milk to heat over medium-medium heat stirring occasionally until you reach 90 degrees Fahrenheit then immediately remove the milk from the heat. While stirring it, add the rennet mixture and mix for an additional 30 seconds. Place the lid over the pot and let it sit for 5 minutes and after 5 minutes, a solid curd will start forming on top.
Cut the curd into a crosshatch pattern using a long knife making sure you go all the way to the bottom of the pot. Place the heat over low heat while stirring on occasion very gently. Heat it until it reaches 105 degrees Fahrenheit then remove from the heat and let it sit for another 5 minutes. Use a slotted spoon to remove the curd from the pot and place it into a strainer and allow it to drain.
Season the liquid that is left in the pot with one tablespoon of salt then heat the liquid to 180 degrees Fahrenheit then pour it over the curd in a bowl and let it sit for 15 to 20 seconds. Once your cheese is soft and malleable, pick the curd and fold it over itself and repeat the folding and stretching until its smooth and one even mass.
This will take 4 to 6 folds. Shape the mozzarella cheese in any shape that you like then let it sit in the salted mixture for 15 minutes. Once rested, you can serve the mozzarella immediately or wrap and place in the fridge and they will last for about three to four days.
- 1 gallon (3.7l) whole milk (ideally not ultra-pasteurized)
- 1.5 teaspoons (8g) citric acid
- 1 cup (250ml) water
- 1/2 teaspoon (3g) liquid rennet
- 1/4 cup (60ml) water
- 1 tablespoon (8g) kosher salt