You’ll never want to go back to store-bought mozzarella once you try this delicious and easy homemade version from Chef Randy Feltis!
DIY mozzarella
Serves: 4-8
Ingredients:
- 4L whole milk (can’t be ultra-pasteurized)
- 1 ¼ tsp citric acid powder, dissolved in water
- 1 ¼ tsp liquid rennet
- 1 tsp kosher salt
Method:
Place the milk into a large pot and slowly bring to 55F. Make sure you stir and don’t allow scalding.
Once at 55F, add citric acid, stir well and continue to heat.
When the milk hits 89F, add the rennet mixture and stir. Things will tighten up and start curdling.
Once the milk hits 90F – 92F be very gentle. You want the curds to come together.
Between 98F – 105F, turn off the heat. There will be a clear separation between the curds and whey. Let rest for 10 minutes.
With a slotted spoon, ladle curds into a large glass bowl, remove excess whey and place back into the pot.
Bring whey to a small simmer and place the glass bowl on top. Heat the cheese — it should look like melted mozzarella.
Stretch the cheese and fold it back on itself. If it tears, add more heat and fold in salt. The more you fold the cheese the more string-like it becomes.
Tear off pieces and roll into balls, serve warm with olive oil and sea salt.
Courtesy Chef Randy Feltis
www.eatmypie.ca
@chefrandyf