Fresh Mozzarella

Fresh mozzarella made by setting milk with citric acid and animal rennet, then stretching the curds in hot whey.

Ingredients

• 1 gal Pasteurized Whole Milk (Not Ultra-Pasteurized)
• 1½ tsp Citric Acid
• ½ tsp Animal Rennet
• 2 Tbsp Kosher Salt
• To Dilute — 1 cup Cold Water, for Citric Acid
• To Dilute — ¼ cup Cold Water, for Rennet

Method

1. DILUTE AND WARM: Dissolve the citric acid fully in 1 cup cold water and dilute the rennet separately in ¼ cup cold water. Pour the milk into a 6-qt Dutch oven and vigorously whisk in the citric acid solution. Heat over medium-low to 90°F.
2. SET THE CURD: Remove completely from the heat and stir in the diluted rennet for 20–25 seconds. Cover and rest for 5 minutes. If curds have not begun pulling away from the pot edge, rest for another 5 minutes.
3. CUT AND HEAT: Gently cut a crosshatch pattern into 1-inch curds, cutting to the bottom. Return to medium-low and heat to 105°F, gently stirring 3–4 times as it warms without breaking the curds excessively. Remove from the heat and rest for 5 minutes.
4. DRAIN: Lift the curds into a fine strainer and gently press out some whey. Reserve all the whey. Put about half in a saucepan with the salt and heat to 180°F. Reserve the remaining whey for resting and storing the mozzarella.
5. STRETCH: Transfer the curds to a bowl and pour the hot salted whey over them. Using heat-resistant, food-safe gloves, gently stretch and fold 3–4 times until smooth. Return the curds to the hot whey if they become difficult to stretch, reheating the whey if needed.
6. SHAPE AND REST: Break off pieces, shape into balls and pinch the bottoms closed. Place in the reserved room-temperature whey and rest for 20 minutes. Serve immediately or refrigerate for later use.