Homemade Mozzarella Cheese Recipe

In a large pot, heat the milk over medium heat until it reaches 90°F.

Meanwhile, dissolve the rennet tablet in 1/4 cup of cool water.

In a separate bowl, dissolve the citric acid in 1/4 cup of cool water.

Once the milk reaches 90°F, remove from heat and add the citric acid mixture, stirring gently for 30 seconds.

Return the pot to the heat and heat the milk to 105°F, stirring occasionally.

Remove from heat and slowly add the rennet mixture, stirring gently for 30 seconds.

Cover the pot and let it sit undisturbed for 5 minutes.

After 5 minutes, check for a clean break – the curds should have pulled away from the sides of the pot.

Cut the curds into 1/2-inch cubes and let them rest for 5 minutes.

Return the pot to low heat and slowly heat the curds to 105°F.

Once heated, use a slotted spoon to transfer the curds to a microwave-safe bowl, pressing out the whey as you do so.

Microwave the curds on high for 1 minute, then drain off any remaining whey.

Microwave for another 30 seconds, then carefully stretch and fold the curds.

Repeat the microwaving, stretching, and folding process until the cheese is smooth and shiny.

Shape the cheese into a ball or desired shape, and sprinkle with cheese salt.

Immerse the cheese in a bowl of cool water for 15 minutes to set the shape.

Remove from the water and place in the refrigerator to cool for at least 1 hour before serving.