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Fresh Mozzarella

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"How to make fresh Mozzarella"

Serves 3 | Prep Time 30 mins | Cook Time

Why I Love This Recipe

I love this recipe because it nothing beats fresh mozzarella.

Ingredients You'll Need

1 gallon of milk (not ultra pasteurized)
1 1/2 tsp. citric acid
1/4 rennet tablet or 1/4 tsp of single strength liquid rennet
1 tsp cheese salt


Prepare rennet. crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool non-chlorinated water, or add 1/4 tsp single strength liquid rennet to the water. Set your rennet mixture to the side to use later.

add 1.5 tsp of citric acid to 1 cup of cool water, our this into your pot. Pour cold milk into your pot quickly. Mix well with citric acid. This will bring milk to proper acidity to stretch well later.

Heat milk slowly to 90 degrees Fahrenheit. As you approach 90 degrees, turn off heat and remove pot from burner slowly.

slowly add your rennet that you prepared at the beginning of this recipe. Stir in a top to bottom motion for 30 seconds then stop.

Cover pot and let set for 5 minutes without disturbing it.

uncover and cut curds into a 1' checkerboard pattern. Place the pot back on the stove and heat to 105 degrees while slowly stirring the curds with your ladle. Take put off the burner and continue stirring slowly for 2-5 minutes.

with slotted spoon, scoop curds into a colander or microwave safe bowl. If the curd is too soft at this point, let it sit for another minute or two. Once transferred, press the curd gently with your hand, during off as much whey as possible.

If in a colander, transfer the curds into a heat safe bowl. Next, microwave the curd for 1 minute. if desired, add 2 tsp of salt to the curds for added flavor. you will notice more whey separation from the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch. Microwave two more times for 35 seconds each, and repeat the kneading as in the last step to aid more whey drain off and ensure even heating of the curds. drain off all of the whey as you go.

add salt near the fish, At this point if hot enough the cheese will be soft and pliable enough to stretch and stretch some more like taffy. this is what makes mozzarella.

Knead your cheese back into a big ball until it is smooth and shiny. Your mozzarella is ready as soon as its cool enough to eat. To cool quickly, place in bowl of ice and water and refrigerate.

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