Fresh Mozzarella

Ingredients

• ●3.8 L (1 gallon) whole milk (not ultra-pasteurized — pasteurized is fine)
• ●1½ tsp citric acid, dissolved in 240 ml (1 cup) cool water
• ●¼ tsp liquid rennet (or ¼ tablet), dissolved in 60 ml (¼ cup) cool water
• ●1 tsp fine sea salt

Method

1. Pour the milk into a large stainless-steel pot. Stir in the citric acid solution. Heat over medium heat to 32°C (90°F), stirring gently. The milk will begin to curdle slightly.
2. Remove from heat. Add the rennet solution and stir slowly for 30 seconds using an up-and-down motion. Cover and let sit undisturbed for 5 minutes. The milk should set into a firm curd — it should look like a soft tofu when you press it with your finger.
3. Cut the curd into 1-inch cubes using a long knife, making a grid pattern. Return to medium heat and gently warm to 41°C (105°F), stirring slowly. The curds will tighten and separate further from the whey.
4. Using a slotted spoon, transfer the curds to a microwave-safe bowl, leaving the whey behind. Press gently to drain off excess whey.
5. Microwave the curds for 1 minute. Drain off any whey. Add the salt. Knead and fold the cheese a few times. Microwave 30 seconds more. Knead and stretch — if it stretches like taffy without breaking, it's ready. If it breaks, microwave another 20 seconds. (The internal temperature of the curd needs to reach about 57°C (135°F) to stretch properly.)
6. Stretch and fold the cheese several times until smooth and shiny. Shape into a ball (or several small balls). Drop into a bowl of ice water to set the shape, about 5 minutes.
7. *Storage:** In lightly salted water in the refrigerator for up to 5 days. Best eaten within 2 days.