Fresh mozzarella is softer and more perishable than the bulk packaged type found in grocery stores.
Fresh mozzarella is delicious, but can be expensive to buy in stores. Luckily, with a little bit of time and preparation, it is a great cheese to make at home and requires little experience with cheese making. Traditional Italian mozzarella, which originated in Naples, is made with milk from water buffalos, but you can make mozzarella with any milk you find in the grocery store. Fresh mozzarella is softer and more perishable than the low moisture type you find packaged in stores, and is great in salads, on pizza, or eaten by itself with a drizzle of olive oil and balsamic vinegar.
Instructions
1. Pour milk into the stainless steel pot. If you are using raw milk, separate the cream first and use only the milk.
2. Mix citric acid into 1/2 cup cool water and mix this into your milk. Don't be worried by curdling.
3. Heat milk slowly to 90 degrees Fahrenheit, stirring continuously.
4. Dissolve rennet into 1/4 cup cool water and add to hot milk. Stir for 30 seconds, then let it rest for about five minutes or until curds form and begin to pull away from the sides of the pot. During this time, you may allow the temperature to rise up to 105 degrees to help form curds. Wait until the whey is clear before moving on.
5. Cut the curd into one inch squares and let rest for 3 minutes.
6. Separate the curds and the whey. Use the slotted spoon to carry the curds to a colander set over the first large bowl to drain. Lightly push the spoon into the curds to drain most, but not all, of the whey. You can fold the curds over themselves to drain more whey, but you do not want them to dry out completely and become tough.
7. Discard the whey from the large bowl, and transfer curds into the bowl.
8. Fill the other large bowl halfway with cool water.
9. Combine four cups of whey (discard the rest) and salt and heat to 180 degrees.
10. Pour hot whey mixture over the curds.
11. Work the curds with two spoons so that they heat evenly and form one big ball.
12. Stretch the curds using the spoons or your hands. Wear gloves if necessary. Stretch until the curd forms a rope about a foot to a foot and a half long, then fold over and stretch again. Do this for about 30 seconds or until it gets shiny and then place it back in the whey mixture.
13. Form balls of mozzarella with your hands and drop them into the cool water.
14. Add 2-3 tbsp. whey to the water to help the balls keep their shape.
15. Refrigerate and enjoy! In an airtight container, the mozzarella should last about three days.
Tags: cool water, Fresh mozzarella, into cool, into cool water, large bowl, Fresh mozzarella softer
