Cheese Basket (or Plastic Strainer)
Butter Muslin Cheese Cloth
Thermometer
Stockpot
Spatula
Knife
Slotted Spoon
Gloves
3/4 Teaspoon Citric Acid
1/2 – 1 Teaspoon Cheese Salt
1/4 Tablet Vegetable Rennet
1/2 Gallon (2 L) Whole Milk (not Ultra-Pasteurized, See Tips)
Water (Non-Chlorinated, See Tips)
Milk: Check your labels! You want to use whole milk that isn’t ultra-pasteurized (regular pasteurization is key). Ultra-pasteurized milk is heated to a higher temperature, and it breaks its ability to form curds and is unable to create mozzarella. In our experience (and depending on state laws) most organic milk in cartons is ultra-pasteurized. Look for local milk or milk in a jug vs carton and skip anything that says “ultra-pasteurized”.
Cream: Supermarket cream is almost always ultra-pasteurized (unless your shop stocks something from a local dairy). In our experience, as long as the milk is not ultra-pasteurized, it is okay that the cream is – and will still provide the richness for your cheese without impacting curd formation.
Water: Chlorine in tap water can impact rennet. We recommend using filtered or bottled water or letting your tap water sit out for 24 hours to allow the chlorine to evaporate before using.
In a small cup, add 3/4 teaspoon citric acid to 1/4 cup non-chlorinated water. Stir to dissolve and set aside. In another small cup, add 1/4 tablet rennet to 1/4 cup of non-chlorinated water in a separate cup. Stir to dissolve and set aside.
Add milk (and cream if you are using) to stock pot, then add citric acid solution and stir thoroughly. Heat slowly on medium-low until milk reaches 90° F (32° C). Occasionally stir while heating, scraping the sides and bottoms of the pot to prevent scorching.
Once the milk reaches 90° F (32° C), add rennet solution and stir gently stir for 20 seconds. Remove from heat and let sit for 5 – 10 minutes while milk begins to firm. Check on your milk. It should be thick and no longer runny. Test the curd formation by running a knife through the milk. If you observe a clean break (meaning that you noticed a defined line while cutting through the curds), you're ready to move on. Otherwise, just let your milk sit an extra couple minutes.
Cut your curds into 1" (2.5 cm) cubes, first vertically (starting from your body going away from you) and then horizontally (from left to right). Then cut again horizontally, holding your knife at a 45° angle.
Return your curds to the stove, and heat on medium-low to 105°. Upon reaching temperature, remove from heat and gently stir for 5 minutes. While this is heating, line your cheese basket (or non-reactive strainer) with cheese cloth and place over a large bowl.
Pour curds and whey into lined cheese basket and let set for 10 minutes. Gently press down on the curds to remove excess whey. Reserve whey.
While your curds are draining, reheat your whey to 150° F (65° C). Divide your curds into 2–4 sections. Place into heated whey for 2–3 minutes or until internal temperature reaches 135° F (57° C). Wearing gloves and working with one section at a time remove from heated whey. Lightly sprinkle with salt and then fold, knead and stretch to incorporate. (Cheese should be glossy and stretchy. If it stops responding, place back in the heated whey to warm up.)
The more you work the ball of curds, the firmer your mozzarella will become. Form it into a ball (or whatever shape you like). Once formed, dunk finished mozzarella in cooled whey or ice water to help it maintain its shape. Repeat steps 7 and 8 for all portions.
Eat fresh, top your pizza, or store (wrapped in plastic) in the fridge for up to a week.
