The milk should be prepared by first dissolving the citric acid in half a cup of water and then adding it to the milk in a big saucepan. Bring the milk to a temperature of 90°F, or 32°C, while stirring gently over medium heat.
Pour in the Rennet: In a separate measuring cup, dissolve the liquid rennet in the remaining half cup of water. Then, pour it into the milk. After a gentle 30 second stirring, set aside the milk for 5 minutes to cool. The curdling of the milk will become apparent to you.
The curd should be sliced into cubes in a grid pattern using a knife once the milk has set.
Get the curd ready: Gently stir the curds as they are heated to 105°F, or 40°C. As the curds begin to thicken and separate from the whey, you will see this process.
Form the Mozzarella: Spoon the curds into a bowl using a slotted spoon. To make a smooth and elastic mozzarella ball, fold and stretch the curds until they are sprinkled with kosher salt.
To chill and solidify, drop your newly formed mozzarella into a basin of cold water.
Savor Your Work
You have achieved a great feat! At this point, you may savor your own mozzarella. Slicing it over a salad of fresh tomatoes and basil, melting it onto your go-to pizza, or just eating it plain with some salt and olive oil are all great ways to elevate your culinary travels. Making cheese at home has several benefits, including a sense of accomplishment and an individual touch that is hard to find in store-bought cheese. Put on your apron and get ready to whip up a batch of homemade mozzarella cheese.
