Prepare the Milk: Dissolve the citric acid in 1/2 cup of water, then add it to the milk in a large pot. Heat the mixture slowly on medium while gently stirring until the milk reaches 90°F (32°C).
Add the Rennet: Dissolve the liquid rennet in the remaining 1/2 cup of water, then add it to the milk. Stir gently for about 30 seconds, and then let the milk sit undisturbed for 5 minutes. You’ll notice the milk starting to curdle.
Cut the Curd: Once the milk has set, use a knife to cut the curd into cubes, creating a grid pattern.
Cook the Curd: Gradually heat the curds to 105°F (40°C), gently moving them around. You’ll see the curds begin to come together and separate from the whey.
Shape the Mozzarella: Using a slotted spoon, transfer the curds to a bowl. Sprinkle in the kosher salt and then fold and stretch the curds until they form a smooth, elastic ball of mozzarella.
Cool Down: Place your freshly made mozzarella into a bowl of ice water to set its shape and cool it down.
Enjoy Your Creation
Congratulations! Your homemade mozzarella is now ready to be enjoyed. Enhance your culinary adventures by slicing it over a fresh tomato and basil salad, melting it onto your favorite pizza, or relishing it as is with a sprinkle of salt and a drizzle of olive oil. Creating your own cheese not only brings a sense of fulfillment but also adds a personal touch to your meals that no store-bought product can replicate. So, don your apron, and let’s make some delicious mozzarella cheese right in your kitchen.
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