We’ve been meaning to make mozzarella for awhile. We bought the rennet a few months ago and it’s been sitting in our fridge ever since. This is our first time making mozzarella so it was quite the learning experience. We wanted to make a nice Neapolitan style pizza to showcase the fresh mozza, but we had a few minor hiccups with the oven and baking surface so perhaps next time things will work out better for us. It was our intention to use a pizza stone to prepare this meal but ours broke 🙁 and when we tried to locate one to buy this morning we couldn’t find one anywhere… good thing there was a tile and flooring warehouse on our way! 12 6×6″ unglazed quarry tiles later and we had something that would work good enough as a pizza stone for only $6.00.

 

Whole Milk Avalon Dairy

Whole Milk Avalon Dairy

Whole Milk Avalon Dairy

Citric Acid

Mix Citric Acid and Bring to 95 F

Milk is Cut Five Minutes After Adding Rennet

Removing Uncooked Curd

Press Curds in Cheesecloth for 1/2 Hour

Curds Pressed in Cheesecloth

Uncooked Curds

Cutting the Curd

Cut Curds in a Bowl

Adding 180 F Water

Adding 180 F Water

Working the Curd

Making Mozza Balls

Mozzarella After a Salt Water Bath

Finished Mozzarella

Tomato Sauce

Tomato Sauce on a Pizza!

Fresh Basil

Pizza Ready to Serve

Pizza with Homemade Mozzarella on Quarry Tiles

Pizza Ready for the Oven!

Pizza Homemade Mozzarella Ready to Serve

The Pizza that Didn't Quite Make it :(

 

Mozzarella Cheese

1 gal whole milk

1/4 tablet rennet

1 1/2 tsp citric acid

sea salt

Add 1 gal milk to a saucepan and stir in the citric acid. Turn to medium heat and bring up to just 95 degrees F. While waiting for milk to come to temperature add the rennet to 1/4 cup water. Once the milk has reached 95F add rennet and water mixture. Remove from heat and allow to sit for five minutes. After five minutes your curd should have formed and will be like soft tofu consistency. Cut up curd and remove to a cheesecloth lined strainer. Fold curd up well with cheesecloth and apply some weight to drain excess whey. Allow to drain and cool to room temperature. Remove whole curd from cheesecloth at this point and cut into equal size pieces. Remove curd to a bowl and add 180-190 degree water. Allow to sit for a couple minutes and then begin stretching the mozzarella. When the cheese takes on smooth silky consistency remove from the hot water and drop in a cold salt water bath. Cold water bath should be salted like the sea. After a few minutes in the salt water remove the fresh mozzarella. Enjoy!