The best Mozzarella you’ll ever eat is the one you make it yourself in the comfort of your home. And once you see how easy it is to make it, I bet you will start making your own starting today. Here is a recipe we came across on organichealth.co and thought you would like.
The simple recipe requires absolutely no complicated equipment, and it will always produce perfect creamy results in 30 minutes guaranteed! It will come out slightly different each time, it will always be a big hit and you will find it to become a family staple. You will never go back to the conventional store bought kind again!
- 1 ½ tsp citric acid, dissolved in 1 cup cold water
- ½ rennet tablet, dissolved in ¼ cup cold water
- 1-gallon whole milk
- 1 tsp sea salt
- Kitchen thermometer
Pour the milk into a larger, heavy pot over medium-high heat, add the citric acid mixture and stir gently until it reached 90F. Remove the pot from the heat and slowly stir in the rennet mixture, using an up and down motion with your slotted spoon. Cover and allow to rest for 5 minutes.
Inspect the curd, it should resemble a custard if pressed with your finger. When it comes to this consistency, cut a crosshatch pattern into the curds using a long sharp knife. Cook the curds to 105F before draining the liquid whey. Once the curds are cooked and drained, heat them until they can be stretched.
Stretch the cheese and fold it back onto itself. If it tears, add more heat and fold in the salt. The more you fold, the more string like it will become. Tear off pieces and roll into balls, serve warm. Enjoy!