Mozzarella

Fresh mozzarella is a soft, creamy cheese made from buffalo or cow's milk, known for its mild flavor and elastic texture. It is a staple in Italian cuisine and is often used in salads, pizzas, and pastas.

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Prep Time 30

Total Time 30

Servings: 4 servings

Course: Appetizer, main

Cuisine: Italian

Calories: 85

Ingredients Method Nutrition Notes

Ingredients

Milk

1 gallon whole milk preferably raw or pasteurized, not ultra-pasteurized

Acid

1/4 cup white vinegar or lemon juice

Rennet

1/4 teaspoon liquid rennet diluted in 1/4 cup of cool, non-chlorinated water

Salt

1 teaspoon sea salt to taste

Method

Prepare the Milk

In a large pot, heat the milk to 190°F (88°C) over medium heat, stirring gently to prevent scorching.

Add Acid and Rennet

Remove the pot from heat and stir in the vinegar or lemon juice. Let it sit for 5 minutes.
Add the diluted rennet and stir gently for about 30 seconds. Let it sit undisturbed for 5-10 minutes until curds form.

Cut and Cook the Curds

Cut the curds into 1-inch cubes and let them sit for 5 minutes.
Heat the curds gently to 105°F (40°C), stirring occasionally, for about 5 minutes.

Drain and Rinse

Using a slotted spoon, transfer the curds to a bowl lined with cheesecloth. Allow to drain for 5 minutes.
Rinse the curds under cool water and sprinkle with salt, mixing gently to combine.

Knead and Shape

Knead the curds gently until they become smooth and elastic, then shape into balls or logs.
Place the mozzarella in a bowl of cold water to cool and firm up.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 200IUCalcium: 200mgIron: 0.1mg

Notes

Fresh mozzarella is best enjoyed within a few days of making it. Store in water or brine to maintain moisture.

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