Various types of milk are suitable for making Mozarella, but ensure the milk is NOT homogenized. Use 1%, 2%, or whole milk. The recipe accommodates buffalo, camel, cow or goat’s milk. Do not use chlorinated water. Bottled waters are acceptable.
8qt. Enamel or stainless steel or pot. (Avoid cast iron or aluminum pots as they produce undesirable reactions.)
Cooking thermometer (candy or digital)
Cups or containers to dissolve citric acid and rennet tablets
Wire strainers to remove curds from whey (large and small)
Slotted spoon to stir and strain curds
Large glass bowl for draining whey
Small glass bowl for the curds
1 gallon of milk. Must be at 50 degrees.
1 crushed Rennet tablet. (Sometimes sold as a liquid, the rennet curdles the milk. These are located on the baking supplies, puddings or ice cream aisles of supermarkets.)
2 teaspoons (equally divided) citric acid (Dissolve 1 teaspoon in water and the other teaspoon will be combined directly with the milk. Some grocery and health food stores sell this product as “sour salt.” Pharmacies carry citric acid and it is found where wine making supplies are sold.)
½ cup of water equally divided
1 to 2 teaspoons of salt
Combine ¼ cup of water with 1 teaspoon of citric acid. Combine the other ¼ cup of water with the crushed rennet tablet.
Pour the milk into the pot and ensure it registers 50 degrees. Add 1 teaspoon of citric acid. Stir for one minute. Add the water/citric acid combination to the pot and continue stirring. Curds will begin to form.
On a stovetop, on a low setting, bring the milk mixture to a temperature ranging between 88 and 90 degrees. Stir occasionally. Remove the mixture from the heat and add the water/rennet tablet combination, stirring for about 30 seconds.
Place a lid on the pot and leave the mixture undisturbed for 15 to 30 minutes. Once rested, a solid curd should form on the surface. Dip a spoon or other utensil into the mixture and remove. The curd should appear solid and separate from the whey. (If a solid curd does not appear, let the mixture set up for a longer amount of time.)
Slice through the curd with a knife. Work from top to bottom and side to side until the entire curd is cubed. Allow to rest undisturbed for 5 to 10 minutes.
Once again, return the pot to low heat until the mixture reaches 108 degrees. Stir occasionally to encourage separation. After approximately 15 minutes, the curds shrink and sink into the liquid. Turn off the heat and continue stirring for an additional 20 minutes.
Separate the curds from the whey using a small wire strainer or empty the contents into a large bowl, first passing through a large wire strainer. Place the solid formation into a small bowl and let rest for another 15 minutes. (The leftover whey is safe to drink, use to make ricotta cheese, or add to cooking recipes.) Once the curds rest, break them up gently.
Place the glass bowl containing the curds into a microwave and heat on highest setting (1100 watts) for 30 to 45 seconds. This process causes further separation. When cooked too long or too quickly, the curds revert to mush. Use repetitive shorter cycles if necessary.
Using a slotted spoon, gently squeeze the solids away from the whey. Carefully pour the whey from the bowl. Place the bowl back into the microwave for another 15 to 20 seconds. Again, squeeze the solids away from the whey while gently forming the curds into a ball. Pour off the whey.
Add the salt to the curds by kneading as if making bread dough. Microwave for 20 seconds. Grab up to ½ of the solid mass to test for stretching. If the curd breaks instead of stretching, continue kneading and microwaving up to 5 seconds at a time. When kneading produces a smooth, shiny product, the cheese is finished.