How to Make Fresh Mozzarella (30 Minute Recipe You Can Make Tonight!

• Refrigerated

  • 1/4 tsp Rennet

• Other

  • 1/4 teaspoon citric acid (from a lemon, for example
  • 1 gal Lon whole, 2%,or 1% milk

Found on thefrugalchicken.com

Ingredients

• 1 gallon whole, 2%,or 1% milk
• 1/4 teaspoon citric acid (from a lemon, for example)
• 1/4 teaspoon rennet

Directions

• Pour your milk into a large pot.
• Add your 1/4 teaspoon citric acid.
• Heat your milk to 90º, stirring slowly.
• Once its reached 90º, remove it from the heat, and add 1/4 teaspoon rennet.
• Count to 30, stirring slowly.
• Let the milk mixture rest to let the milk set. Sometimes it takes 5 minutes for it to coagulate, sometimes it takes 1/2 hour. Youll know its done when the milk has solid chunks in it (these are the curds).
• Cut the curds into chunks (still in the pot) using a knife.
• Return your pot to the stove, and heat the curds to about 105º.
• Once the curds are heated to 105º, remove the pot from the heat, and let rest so the curds separate even more from the whey.
• Separate the curds from the whey with a slotted spoon or butter muslin.
• Place the curds into a microwaveable bowl and heat them to 135º, 30 seconds at a time.
• When the curds solidify, stretch them, and form them into balls (use gloves because theyll be hot)
• Youre done! You can either eat your mozzarella fresh, or refrigerate and use for a week.