Pour milk into a large non reactive pot and add citric acid, stirring slowly.
Slowly heat milk to 90º then remove from heat and add 1/4 teaspoon rennet. Count to 30, stirring slowly.
Let the milk mixture rest. Allow to coagulate into solid chunks of curds (takes from 5 to 30 minutes).
Using a knife, cut the curds into chunks about 1 inch square while still in the pot. There will also be liquid (this is the whey).
Return your pot to the stove, and slowly heat the curds and whey to about 105 - 110 degrees for 20 minutes.
Remove the pot from the heat, and let rest so the curds separate even more from the whey. The curds will start to sink to the bottom.
Using a slotted spoon or cheese cloth, drain the whey from the curds.
Place the curds into a microwaveable bowl and heat in high for one minute. Knead some, then return to microwave. Continue heating on high 30 seconds at a time until it reaches 135 degrees. The curds need to reach this temperature so they become flexible and able to be molded into balls.
The curds will get more rubbery and solid. Wearing gloves (to protect your hands from the heat), stretch the curds, and form them into balls. Wrap in plastic wrap and refrigerate for at least 30 minutes.
You can either eat your mozzarella fresh, or refrigerate and use for a week. To serve, lightly cover in olive oil and sprinkle with dried herbs. Slice and eat on crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (896g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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