Ingredients:
2 liters of fresh whole milk
1/4 tablet of rennet (or liquid rennet equivalent)
1/4 cup of non-chlorinated water
1 tablespoon of salt
Preparation Steps:
1. Heat the Milk
Pour 2 liters of fresh milk into a pot and slowly heat it to 35°C (95°F). Use a food thermometer to check the temperature.
2. Add the Rennet
In a small cup, dissolve 1/4 tablet of rennet in 1/4 cup of non-chlorinated water.
Remove the milk from the heat and gently stir in the rennet solution for about 30 seconds.
3. Let the Milk Rest
Cover the pot and let it rest undisturbed for 45 minutes. During this time, the milk will coagulate, forming curds.
4. Cut and Stir the Curds
After the curds have set, cut them into small cubes (about 1–2 cm) using a knife.
Gently stir the curds and heat the mixture again to 40°C (104°F), stirring occasionally to help release the whey.
5. Separate the Curds and Whey
Using a fine strainer or a muslin/cheesecloth, separate the curds from the whey.
Shape the curds into your preferred form, such as small balls or braided strands.
6. Chill the Mozzarella
Submerge the shaped mozzarella in ice-cold water for 15 minutes. This step helps firm up the cheese.
7. Store the Mozzarella
Store your homemade mozzarella in the refrigerator and consume it within 1 week for the best flavor and freshness.