Fresh Mozzarella
45 Minutes | Serves 4
1 Gal Non-Ultra-Pasteurized Whole Milk (raw milk is best or non homogenized and pasteurized or low temperature pasteurized)
1½ tsp Citric Acid
½ tsp Animal Rennet
2 Tbsp Kosher Salt
Completely dissolve the citric acid in 1 cup of cold water. Dilute the animal rennet in ¼ cup of cold water.
Place the milk in a 6 qt Dutch Oven. Vigorously whisk the citric acid and water into the milk.
Place the milk on medium-low heat and heat to 90 degrees.
Remove from the heat completely and add the diluted rennet. Stir into the milk for 20-25 seconds. Cover the pot and rest for 5 minutes.
After 5 minutes, check to see if the curds are starting to separate from the edge of the pot. If they are not starting to separate, rest for an additional 5 minutes.
Gently cut a crosshatch pattern (1-inch cubes) with a sharp knife, being sure to cut all the way to the bottom of the pot.
Return the pot to medium-low heat and heat to 105 degrees. Gently stir 3-4 times as the temperature rises. Do not break up the curds too much while stirring.
Remove from the heat completely and rest for 5 minutes.
Remove the curds from the whey and place in a fine strainer. Use your hands to gently press out some of the whey while straining. You do not have to press out all of the whey.
Place about half of the whey in a separate saucepan and add the kosher salt. Heat the salted whey to 180 degrees. Reserve the remaining whey for resting and storing the mozzarella.
Transfer the curds to a mixing bowl. After the whey is heated to 180 degrees, pour over the curds and stretch and fold gently 3 or 4 times until the mozzarella is smooth. If the curds become too difficult to stretch and fold, dip the curds back into the heated whey. You might need to reheat the whey if it gets too cold.
Break off pieces of the stretched and folded curds and shape into balls, pinching the bottom to maintain the spherical shape. Place the shaped mozzarella into the room temperature whey that you set aside earlier. Rest for 20 minutes. Serve right away or refrigerate for a few days before serving.
1 Gal Non-Ultra-Pasteurized Whole Milk (raw milk is best or non homogenized and pasteurized or low temperature pasteurized)
1½ tsp Citric Acid
½ tsp Animal Rennet
2 Tbsp Kosher Salt
Completely dissolve the citric acid in 1 cup of cold water. Dilute the animal rennet in ¼ cup of cold water.
Place the milk in a 6 qt Dutch Oven. Vigorously whisk the citric acid and water into the milk.
Place the milk on medium-low heat and heat to 90 degrees.
Remove from the heat completely and add the diluted rennet. Stir into the milk for 20-25 seconds. Cover the pot and rest for 5 minutes.
After 5 minutes, check to see if the curds are starting to separate from the edge of the pot. If they are not starting to separate, rest for an additional 5 minutes.
Gently cut a crosshatch pattern (1-inch cubes) with a sharp knife, being sure to cut all the way to the bottom of the pot.
Return the pot to medium-low heat and heat to 105 degrees. Gently stir 3-4 times as the temperature rises. Do not break up the curds too much while stirring.
Remove from the heat completely and rest for 5 minutes.
Remove the curds from the whey and place in a fine strainer. Use your hands to gently press out some of the whey while straining. You do not have to press out all of the whey.
Place about half of the whey in a separate saucepan and add the kosher salt. Heat the salted whey to 180 degrees. Reserve the remaining whey for resting and storing the mozzarella.
Transfer the curds to a mixing bowl. After the whey is heated to 180 degrees, pour over the curds and stretch and fold gently 3 or 4 times until the mozzarella is smooth. If the curds become too difficult to stretch and fold, dip the curds back into the heated whey. You might need to reheat the whey if it gets too cold.
Break off pieces of the stretched and folded curds and shape into balls, pinching the bottom to maintain the spherical shape. Place the shaped mozzarella into the room temperature whey that you set aside earlier. Rest for 20 minutes. Serve right away or refrigerate for a few days before serving.