Ingredients:
- 1 gallon (3.8 liters) whole milk, not ultra-pasteurized
- 1 ½ teaspoons (7.5 ml) citric acid, dissolved in ½ cup (120 ml) cool water
- ¼ teaspoon (approx. 1.2 ml) liquid rennet, diluted in ¼ cup (60 ml) cool water
- 1 teaspoon (5 ml) kosher salt (or to taste)
- Optional: ½ cup (120 ml) heavy cream
Instructions:
- In a bowl, dissolve citric acid in cool water. Set aside.
- In another bowl, dissolve rennet in cool water. Set aside.
- Pour the milk into a large pot and gently heat over medium heat to 90°F (32°C), stirring occasionally.
- Once the milk reaches 90°F (32°C), remove from heat and gently stir in the citric acid solution. Stir for about 30 seconds.
- Gently stir in the diluted rennet solution for another 30 seconds.
- Let the mixture sit undisturbed for 5-10 minutes. The milk will begin to coagulate and form curds.
- Using a long knife, cut the curds into a grid pattern to release the whey.
- Return the pot to low heat and gently stir the curds for about 5-10 minutes, until they begin to shrink and consolidate. Heat to about 105-115°F (40-46°C). The curds will separate from the whey.
- Pour the curds and whey into a colander lined with cheesecloth or a fine-mesh sieve to drain the whey.
- Transfer a handful of curds to a microwave-safe bowl and microwave on high for 30-60 seconds.
- Wearing heat-resistant gloves, carefully remove the heated curds from the microwave. Knead and stretch the curds like taffy. If they become stringy and elastic, they are ready to be stretched! If not, microwave for another 15-20 seconds.
- Sprinkle the salt over the curds. If using heavy cream, knead it in now.
- Continue stretching and kneading the curds until smooth and shiny. Form the mozzarella into balls or logs. Now you know exactly how to make mozzarella!
- If desired, place the mozzarella in a bowl of ice water for 15-20 minutes to firm it up.
- Serve immediately or store in a container of whey or lightly salted water in the refrigerator for up to 3 days.