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.
1 gal whole milk
1/4 tablet rennet
1 1/2 tsp citric acid
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!