Homemade Mozzarella Cheese

In a small bowl, combine 1/4 cup of cool water and the liquid rennet. Mix thoroughly. (Time: ~1 minute)

In a separate small bowl, dissolve the citric acid in the remaining 1/2 cup of cool water. (Time: ~1 minute)

Pour the raw milk into a large, heavy-bottomed pot and set over medium heat. Stir in the citric acid mixture. (Time: ~2 minutes)

Heat the milk, stirring occasionally to prevent scorching, until it reaches 90 degrees F (32 degrees C) on an instant-read thermometer. (Time: ~5 minutes)

Remove the pot from the heat and gently stir in the rennet mixture using a figure-8 motion for 30 seconds. Then, stir counterclockwise for 30 seconds to still the milk. Cover the pot and let it stand undisturbed until the milk sets into a curd. This should take approximately 5 to 10 minutes. (Time: ~1 minute + 5-10 minutes rest)

Check for firmness by gently pressing the edge of the curd with a palette knife or the back of a spoon. If firm, proceed to the next step.

Using a palette knife, slice the curd vertically into the pot, creating 3/4-inch cubes. Gently stir the curds, being careful to leave the cubes mostly intact. (Time: ~3 minutes)

Return the pot to medium heat. Continue cooking, stirring the curds gently, until the temperature reaches 109 degrees F (43 degrees C). (Time: ~5 minutes)

Remove the pot from the heat. Using a slotted spoon, carefully ladle the curds into a colander set over a large bowl to collect the whey. Gently press the curds to extract as much liquid whey as possible. Pour the drained whey back into the pot. (Time: ~5 minutes)

Heat the whey in the pot to 185 degrees F (85 degrees C). (Time: ~5 minutes)

Wearing heat-resistant gloves, tear off a piece of curd and place it on a slotted spoon. Dip the curd into the hot whey for 5 to 10 seconds. Stretch, fold, and knead the curd. Repeat this process until the mozzarella becomes smooth and elastic. (Time: ~5-10 minutes per piece)

Knead in a portion of the salt. Form the curd into your desired shape – a ball, twist, or knot. (Time: ~2 minutes)

Repeat the dipping, stretching, kneading, and salting process with the remaining curd. (Time: ~20-30 minutes)

Allow the mozzarella to cool to room temperature. Wrap it tightly in plastic wrap and transfer it to the refrigerator. (Time: ~30 minutes cooling + 2 minutes wrapping)

Enjoy your freshly made mozzarella!