1. Acidify the Milk
Pour milk into a pot. Stir in citric acid solution.
Heat to 90°F (32°C) over medium-low heat.
2. Add Rennet & Form Curds
Remove from heat, gently stir in rennet solution.
Cover and let sit 5-10 mins until curds form (should look like soft tofu).
3. Cut & Cook the Curds
Cut curds into 1-inch cubes, then heat to 105°F (40°C) while stirring gently.
4. Drain & Microwave Stretch
Scoop curds into a microwave-safe bowl, drain excess whey.
Microwave 30 seconds, then knead (wear gloves—it’s hot!).
Repeat 2-3 times until cheese is smooth and stretchy.
5. Shape & Enjoy!
Stretch into a ball, sprinkle with salt, and submerge in ice water to set.
Pro Tips for Perfect Mozzarella
🔥 Milk matters! Use non-ultra-pasteurized whole milk (look for "pasteurized" only).
🧂 Salt to taste – Fold in herbs or chili flakes for flavored mozzarella.
💧 Save the whey! Use it in bread, smoothies, or soups.
Ways to Use Fresh Mozzarella
🍅 Caprese salad – With tomatoes, basil, and balsamic.
🍕 Homemade pizza – Melts like a dream.
🥗 Burrata hack – Form a pouch and fill with cream.
