Add Citric Acid: While the milk is warming, dissolve 1 1/2 teaspoons of citric acid in 1 cup of cool water. Once the milk reaches the desired temperature, incorporate the citric acid solution, and observe the milk beginning to curdle.
Add Rennet: Dissolve the rennet (1/4 tablet or 1/4 teaspoon) in 1/4 cup of cool water. Add this mixture to the milk, stirring gently for about 30 seconds. Cease stirring and allow the milk to rest for 5 to 10 minutes, during which it will coagulate, forming a soft, solid mass (curd) and a liquid (whey).
Cut and Cook the Curd: Using a knife, delicately cut the curd into cubes while it remains in the pot. Then, heat the curds and whey to 105 degrees Fahrenheit, stirring slowly as the curds firm up.
Stretch the Cheese: Using a slotted spoon, transfer the curds from the whey to a microwave-safe bowl. Microwave the curds in brief intervals, stretching and folding between each burst. Add salt to taste during this process. Continue until the cheese achieves a smooth and elastic texture.
Shape and Cool: Once the cheese is stretchy and shiny, shape it into a ball or your preferred form. Allow it to cool slightly, and your homemade mozzarella is ready to savor!
This recipe offers a fantastic way to elevate your dishes with a touch of homemade, gourmet finesse. Whether you’re preparing a classic caprese salad, adorning a homemade pizza, or relishing it fresh, this mozzarella is sure to impress with its rich, creamy flavor. Happy cheese-making!
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