How to Make the Best Mozzarella Recipe | Bold Baking Basics

By Bigger Bolder Baking · 90 min

Ingredients

Instructions

1. In a small bowl, stir the citric acid into ¼ cup (60 ml) of the water until dissolved. In another small bowl, stir the rennet into the remaining ¼ cup (60 ml) of water.
2. Pour the citric acid mixture into a large pot of milk and stir for 30 seconds.
3. Heat the milk over medium-low heat, stirring often, to 90°F (32°C). This takes about 5 minutes.
4. Remove from the heat and stir the rennet mixture through the milk for a full 30 seconds, from bottom to top. Remove the thermometer, cover the pot and leave it undisturbed for 5 minutes.
5. Check for curd by slipping a knife between the milk and the pot side. If it comes away slightly, continue; if not, wait another 5 minutes.
6. Cut the curd to the bottom of the pot in roughly 1-inch (2.5 cm) strips, then cut across them to make a grid.
7. Return the pot to low heat and warm to 105°F (40°C) over about 5 minutes, gently stirring without breaking up the curd. Remove from the heat, cover and rest for 10 minutes.
8. Set a fine-mesh sieve over a bowl and line it with cheesecloth. Lift the curd out with a slotted spoon onto the cloth and press firmly with gloved hands to squeeze out as much whey as possible.
9. Stir 3 teaspoons of the salt into the whey left in the pot. Pour off 4 cups (260 ml) of whey into a medium bowl to keep. Heat the remaining whey in the pot to 175°F (80°C), then turn off the heat.
10. Dip the curd into the hot whey for about 10 seconds, lift it out with a slotted spoon, then stretch and fold it several times with gloves on.
11. Return the curd to the whey for another 10 seconds, lift it out, then stretch it while sprinkling on the last teaspoon of salt. Fold and stretch a few times, then return it to the whey as it cools.
12. Repeat the hot-whey dipping, stretching and folding 2 or 3 more times, until the curd is smooth, silky and shiny.
13. Shape the curd into a smooth ball, tucking the edges underneath. Dip it in the hot whey to seal the shape, then place it in the reserved cool whey for 15 minutes to set.
14. Serve immediately, or store in the liquid in the fridge for up to a week.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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