@byariannatucker: Make fresh homemade mozzarella in just 30 minutes! Prep Ingredients: Dissolve 1.5 tsp citric acid in 1 cup cool water. Dissolve 1/4 rennet tablet (or 1/4 tsp liquid rennet) in 1/4 cup cool, non-chlorinated water. Mix Milk and Citric Acid: Pour 1 gallon of cold, non-ultra-pasteurized milk (I did raw milk) into a pot. Stir in the citric acid solution. Heat Milk: Slowly heat the milk to 90°F (32°C), stirring gently. Add Rennet: Remove from heat and gently stir in the rennet solution for 30 seconds. Cover the pot and let it sit undisturbed for 5 minutes until curds form. Cut and Cook Curds: Cut the curds into 1-inch cubes. Heat the curds to 105°F (40°C) while stirring gently. Drain Whey: Transfer the curds to a colander to drain off the whey. Heat and Stretch Curds: Heat the curds in a microwave for 1 minute, or place them in hot (175°F/80°C) water until they reach 135°F (57°C). Wearing gloves, stretch and fold the curds until smooth and elastic. I microwave 3x. First time for salt. Sprinkle with 1 tsp cheese salt (adjust to taste) during stretching. And then 2nd time to stretch. And last time to get that final shape! Shape and Cool: Form the cheese into a ball. optional: place it in ice water for 5-10 minutes to set the shape. I don’t if putting into container. It will hold its shape! Enjoy & save for later 🧀#mozzarella

Arianna Tucker

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Region: US

Sunday 05 January 2025 01:47:32 GMT