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## 🥣 **Instructions**
1. **Prepare the Milk:**
* Pour the milk into a large stainless-steel pot. Stir in the citric acid solution. Heat slowly over medium heat to about **90°F (32°C)**.
2. **Add the Rennet:**
* Remove from heat. Gently stir in the dissolved rennet using an up-and-down motion. Cover and let sit undisturbed for 5–10 minutes, until the milk sets and forms a gel-like consistency.
3. **Cut and Cook the Curds:**
* Cut the curds into a grid using a long knife. Return the pot to low heat and slowly heat to **105°F (40°C)**, gently stirring occasionally. The curds will shrink and separate from the whey.
4. **Drain the Curds:**
* Scoop the curds into a microwave-safe bowl (or use hot water bath method), leaving the whey behind. Microwave for 1 minute. Drain excess whey, then knead gently. Microwave again for 30 seconds, drain, and knead. Repeat once more if needed.
5. **Stretch and Salt:**
* Once the curds are hot and elastic, sprinkle with salt and stretch until smooth and glossy. Form into balls or logs.
6. **Cool and Store:**
* Place the mozzarella in ice water to set the shape. Use immediately or refrigerate in salted water for up to a week.
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## 🥗 **Serving Ideas**
* Slice with tomatoes and basil for a classic **Caprese salad**
* Melt over homemade pizza or lasagna
* Serve warm with a drizzle of olive oil and crusty bread
* Stuff into sandwiches or paninis
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## 🌟 **Why You’ll Love It**
* **Incredibly fresh flavor** and soft, creamy texture
* **Hands-on and rewarding**—a fun kitchen project
* **Customizable**—add herbs, smoked salt, or sun-dried tomatoes
* **Great for sharing** with family or at dinner parties
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## 🧑🍳 **Final Thoughts**
Making your own mozzarella is more than just a recipe—it’s an experience. The aroma of warm milk, the magic of curds forming, and the joy of that first stretch make this **Homemade Mozzarella Delight** a truly memorable culinary adventure. It’s simple, satisfying, and sure to become a go-to favorite in your kitchen.
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Would you like a video tutorial, printable card, or pairing suggestions (like wine or salad ideas) to go with this recipe?
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