Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- 1 1/2 teaspoons citric acid dissolved in 1/4 cup cool water
- 1/4 teaspoon liquid rennet dissolved in 1/4 cup cool water
- 1–2 teaspoons non-iodized salt
- Filtered water (for stretching brine)
Instructions
- Pour milk into a large pot and stir in dissolved citric acid for 30 seconds.
- Heat milk over medium-low heat to 90°F (32°C), stirring occasionally.
- Remove from heat and gently stir in dissolved rennet for 30 seconds using an up-and-down motion.
- Cover and let sit undisturbed for 5–10 minutes until curd forms.
- Check for a clean break; if not ready, let sit longer.
- Cut curd into 1-inch cubes.
- Heat curds gently to 105°F (41°C), stirring slowly.
- Transfer curds to a colander and drain for 10–20 minutes, reserving whey.
- Heat reserved whey or water to 175°F (80°C) and add salt.
- Dip curds into hot liquid for 30 seconds, then stretch and fold.
- Repeat dipping and stretching until smooth and elastic, then shape into balls.
- Place mozzarella in ice water for 15–30 minutes to set.
Notes
- Use non ultra-pasteurized milk for proper curd formation.
- Temperature control is essential for success.
- Avoid overstretching to prevent rubbery texture.
- Store mozzarella in whey or salted water for freshness.
- Best enjoyed fresh within a few days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dairy
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 45 mg
